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Roasted Garlic Mashed Potatoes

These Garlic Mashed Potatoes are made with roasted garlic, Parmesan cheese, and fresh basil.
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Course Side Dish
Cuisine American

Ingredients
  

  • 4 pounds russet potatoes
  • 1 head of garlic, roasted
  • 1/4 cup  parmesan cheese, grated
  • 1 bay leaf
  • 1 tablespoon salt
  • 1/2 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

Instructions
 

  • 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.