1 head of garlic, roasted
4lbs russet potatoes
1/4 cup parmesan cheese, grated
1 bay leaf
1 tablespoons salt
½ cup warm whole milk
3/4 cup chicken broth
1/2 cup unsalted butter, softened
1/4 cup sour cream
Salt and pepper to taste
2 teaspoons olive oil
2 tablespoons fresh basil, chopped
To roast the garlic, preheat the oven to 400°F
Cut the top of the garlic head, exposing the garlic cloves, and place it in the middle of aluminum foil cut side up.
Drizzle a tablespoon of olive oil and wrap the garlic.Roast it for 25 minutes, or until the garlic is golden and mushy. Unwrap and let it cool.
In a small saucepan, melt butter, add oregano and simmer on low uncovered for 5, stirring often. Add chicken broth and simmer for additional 5 minutes. Remove from heat.
To make the mashed potato, peel the potatoes if desired. Cut into medium pieces and place them in a large pot, filled with cold water. Add bay leaf and salt. Bring it to a boil over medium-high heat. Continue to cook until potatoes are tender, about 15 minutes. Remove bay leaf and drain the water.
Remove garlic shell and press the roasted garlic through a garlic press into potatoes.
Add milk to hot butter mixture and stir. Combine all ingredients to a large bowl
Using a potato masher, mash the potatoes until nice and smooth (or chunky, however you like it). Salt and pepper to taste.