3lbsYukon Gold or Russet potatoespeeled and cut into 1/2 in cubes
8tablespoonsbutter
3tablespoonsminced fresh parsley
1cupwarm milk
4ozcream cheese softened
Salt and pepper to taste
Instructions
Drizzle top of garlic head with olive oil and wrap in tin foil and place in a small baking pan. Roast garlic at 400F 1 hour until garlic cloves are very soft. Unwrap from foil and let set until cool. Then squeeze the garlic out of the skins. Set aside.
While garlic is roasting, peel potatoes and cut into chunks. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let potatoes simmer until tender.
Drain water from potatoes and place potatoes back into pot. Place a cube of butter in the pot to melt.
In a pyrex measuring cup or small bowl heat the milk in a microwave for 30 seconds or just until warm.
Scoop potatoes into a potato ricer, squeeze into a bowl and repeat until you have riced all of the potatoes.
Add in your cream cheese, garlic, warmed milk and butter. Whisk until creamy.
Top with minced chives or parsley.
Notes
You can also use a potato masher or an electric mixer to cream your potatoes.This is a great recipe to use if feeding a crowd since it's simple to scale to make more servings. Just make sure you're boiling the potatoes in a big enough pot, or use two pots if necessary.