salt and freshly ground black or white pepper,to taste
chopped parsley or chives
Peel some of the outer layers of the garlic: Do not break up the head.
Cut the top ¼” to ½” off of a whole head of garlic to make each clove visible. Make sure every garlic clove is exposed.
Place the head of garlic on a foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about a teaspoon.
Wrap it up with parchment paper and tie with kitchen twine and place it in the oven. Use foil paper in place of parchment paper.
Roast for about 35 - 40 minutes. Cooking times would vary depending on the size of the garlic head, its age, and oven temperature. The garlic is ready when it’s completely soft fragrant and can easily be pierced with a spoon or knife.
Let the garlic cool, then squeeze individual cloves out of the skin.
Peel the potatoes, removing spoiled spots, such as bruising and discoloration. Cut into medium even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1-2 teaspoons of salt and enough water to cover the potatoes.
Bring to a boil, cook until fork tender. Drain water from the potatoes.
Return potatoes to the stove and simmer for about a minute to remove moisture from the potatoes.
Transfer the potatoes into a large bowl while still hot. Then, add roast garlic, soft butter, sour cream, cream cheese, and black pepper. Start mixing, adding warm milk as you go until smooth and fluffy. You may add more milk, if desired.
Season to taste with salt and pepper. Garnish with parsley and serve warm.
Always start the potato cubes in cold water, then put them on the stove and turn on the heat. Potatoes added to hot water tend to cook unevenly.
Simmering the potatoes instead of boiling them will help them hold together without falling apart and get soggy. Who wants soggy potatoes?
You can mash the potatoes with a ricer if you have one, then beat in the rest of the ingredients.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.