Ingredients:

  • 2 whole heads (200g) garlic
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • 5 lbs (2.27kg) Yukon Gold potatoes, peeled and cubed
  • 2 tbsp (12g) kosher salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240ml) whole milk, warmed
  • 1 tsp (6g) black pepper, freshly ground
  • 1 tsp (6g) kosher salt
  • 2 tbsp (8g) fresh parsley, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic heads to expose the cloves.
  2. Place garlic on foil, drizzle with olive oil and salt, wrap tightly, and roast 30–40 minutes until mahogany colored. Note: This mellows the pungent bite.
  3. Squeeze the cloves out of the skins and mash into a smooth paste.
  4. Place cubed potatoes in a large stock pot and cover with cold water by at least 2 inches. Add 2 tbsp kosher salt.
  5. Bring to a boil, then simmer 15–20 minutes until fork tender. Note: They should slide off the fork easily.
  6. Drain the potatoes, then return them to the hot pot for 2 minutes over low heat to evaporate surface moisture.
  7. Pass the hot potatoes through a ricer or mash thoroughly.
  8. Warm the whole milk and melted butter together in a small saucepan.
  9. Fold the warmed dairy and roasted garlic paste into the potatoes until glossy.
  10. Season with black pepper and kosher salt. Garnish with fresh parsley.