Roasted Garlic Mashed Potatoes

Cut the top off of the whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin. If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper (and make sure you enclose it fully) on a baking sheet.

Bake for 30-40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.

In the meantime, fill a large pot with water. Add the potatoes and a generous pinch of salt. Let the water come to a boil over high heat. Boil until the potatoes are fork-tender, 15 to 30 minutes, depending on the size of your potatoes. 

Once the potatoes are soft, drain the water, mash the potatoes or process them through a ricer or food mill. Squeeze the cooled roasted garlic out of its shells and add to the potatoes. Add the butter and herbed cheese.

Mix everything together until super creamy. Feel free to add a splash of warm heavy cream or milk if you want it creamier. Garnish with chives, if using. Enjoy warm.