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2 garlic bulbs
Olive oil (optional)
3 lbs. potatoes, peeled and quartered
2 t salt, divided
1/4 c whipping cream
1/4 c shredded Parmesan cheese
3 T butter or margarine, softened
1/3 c chopped fresh parsley
1/2 t pepper Garnish: fresh thyme sprigs
Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.
Add a little more milk if desired. I actually added about 1/4 cup skim milk and the consistancy was just right.
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