If you’re looking for an easy side dish that’s sure to please, look no further than these creamy, tasty ‘taters. The secret is starting with baked potatoes and, of course, using delicious (read: high-fat) ingredients: no chicken stock substitutions here.

Roasted Garlic and Parmesan Mashed Potatoes

Ingredients:

• 1 head of garlic, whole
• 4 tablespoons olive oil, divided
• 1.5 lbs. russet potatoes, washed
• 1.5 lbs. waxy red-skinned potatoes, washed
• 3/4 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• 3 tablespoons butter, at room temperature
• salt and pepper to taste, plus extra salt for garlic and potatoes

Preheat your oven (a toaster oven works great for this) to 400 degrees. Slice the top off the head of garlic so that the ends of the cloves are exposed. Cut a strip of heavy-duty tin foil large enough to tightly enclose the garlic. Set the garlic on the foil, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Wad the foil around the garlic, sealing tightly, and bake for 20-25 minutes or until garlic feels soft and smells slightly sweet. Remove and let sit, without opening, for 45 minutes.

Prick your potatoes with a fork and place in a large bowl. Add remaining olive oil and a heavy pinch of salt, and toss until coated. Bake potatoes in the oven (directly on the rack, in a preheated 350 degree oven for 1 hour or until tender) or in the microwave (4-8 minutes per potato, depending on size). Set aside to cool slightly.

Carefully use your hands to break them apart into a large bowl. Open garlic package and carefully squeeze roasted garlic pulp into the potatoes. Begin mashing, adding cream and butter as you go. Mash only until combined - potatoes will be lumpy (if you prefer smooth potatoes, use all russets and no reds.) Fold in salt, pepper, and cheese.

Serves 4-6.

This recipe can be partially or fully prepared in advance. For the freshest dish, roast the garlic and potatoes the day before, and combine just before serving. Otherwise, make the entire recipe as listed, transfer to baking pan, and set aside. Bake at 350 degrees for 45-60 minutes to heat through before serving.

Hungry for something different? How about some roasted asparagus, “corn thang“, balsamic green beans, or potato and mushroom gratin?