Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

INGREDIENTS

•  5 pounds Yukon gold potatoes, peeled (optional, I did not peel), rinsed and quartered
•  2 teaspoons salt
•  1 cup freshly grated parmesan cheese 
•  4 tablespoons butter (OR MORE)
•  ¾ cup milk (I didn't have milk, so I put in like 1/8 cup of almond milk and it was fine)
•  Salt and pepper to taste
• A whole head of roasted garlic
• 
  
• INSTRUCTIONS

1. To roast the garlic: Peel off much of the outside paper of the head of garlic, trim the pointy end off (make sure all big cloves are opened), place open area face up on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 400 degree oven for 40 minutes. 
2. 
   
3. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
4. 
   
5. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

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