Roasted Garlic Mashed Potatoes

Ingredients:

Roasted Garlic
2 heads garlic
1 tablespoon olive oil for frying
3 tablespoons olive oil for serving

Mashed potatoes
3 pounds Russet potatoes or use Golden Yukon (peeled and quartered)
1.5 cups Cream
1 cup grated Parmesan cheese
4 tablespoons salted butter
¼ teaspoon salt
3 tablespoons fresh thyme
freshly ground black pepper

Instructions:

Roasted Garlic
Preheat oven to 400F.
Cut the tops off the heads. Add garlic and scrape off any loose leaves.
Place the garlic cloves on a piece of aluminum foil and drizzle the exposed garlic cloves with olive oil. Wrap with aluminum foil.Roast in a preheated oven at 200°C for about 45 minutes. Once the garlic has cooled, squeeze the garlic cloves.
Put 3 tablespoons of olive oil in a small bowl and add the pressed garlic cloves to the bowl with the olive oil.

Mashed Potatoes
While the garlic is roasting in the oven, prepare the mashed potatoes. Peel and quarter the potatoes.Place the peeled and sliced ​​potatoes in a large pot of cold water (the water should be 1 to 2 inches above the potatoes). Cook it. Cook over high or medium heat for about 15 to 20 minutes. The potatoes are done when you can easily pierce them with a fork. Don’t overcook.Drain all the water very well. This is important.

Place the potatoes in a large bowl and mash them with your favorite blender.
In the same pot (now empty) in which you just cooked the potatoes, add the cream. Add the mashed potatoes from the bowl. The potatoes should still be warm.Add the grated Parmesan cheese and butter. Add salt.

Mix everything well over medium-low heat for about 5 minutes, stirring frequently, until the cheese is absorbed and reaches the desired consistency. Season with more salt if necessary.
Presentation
Serve the potatoes warm or hot.Add olive oil (from the bowl of roasted garlic) or melted, salted butter to the potatoes. Top with pressed, roasted garlic cloves.
Top with fresh thyme and freshly ground black pepper. Season with more salt if necessary