Instructions

• Preheat the oven to 400°F (200°C). Trim about 1/2 inch off the top of each garlic head to expose the cloves.
• Place the cut garlic heads on a sheet of foil, drizzle the 2 tsp olive oil over the heads (about 1 tsp per head), wrap the foil tightly so the garlic is fully enclosed, and roast in the preheated oven until the cloves are soft and the tops are lightly golden, about 40–45 minutes.
• While the garlic roasts, dice the 2 1/2 lbs unpeeled red potatoes into quarters (or sixths if larger) and place them in a large pot. Add enough cold water to cover the potatoes and add salt to the cooking water.
• Bring the pot to a boil over medium-high heat. Once boiling, cover, reduce the heat to medium-low, and simmer until the potatoes are very tender when pierced with a fork, about 20 minutes.
• Near the end of the potatoes’ cooking time, measure the 1/2 cup milk into a liquid measuring cup, add the 1/4 cup heavy cream and the 1/4 cup butter (diced into 1 Tbsp pieces). Heat this mixture in the microwave until very hot, about 45–60 seconds, and stir to melt the butter.
• When the roasted garlic is cool enough to handle, squeeze or press the cloves out of their peels into a small bowl and mash the cloves with a fork until smooth. Set aside.
• Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher, leaving some small lumps for texture if desired.
• Pour the hot milk, cream, and butter mixture into the mashed potatoes, add the mashed roasted garlic, and stir with a spoon until combined. Season to taste with salt and freshly ground black pepper.
• Serve the mashed potatoes immediately, with additional butter and chopped fresh parsley for garnish if desired.