Roasted Garlic Mashed Potatoes

Last night the BF & I made dinner, and I made some of the best mashed potatoes I've ever had. This recipe is a bastardized version of a recipe by Giada de Laurentiis. If you can't find Klondike Rose potatoes at your grocery store, use Yukon Gold potatoes - they mash up with a creamier texture than russets.

Roasted Garlic Mashed Potatoes
2 lbs Klondike Rose potatoes, scrubbed and quartered
2 heads garlic, split in half
2 tablespoons olive oil
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
heavy whipping cream
kosher salt
fresh ground pepper
1 tablespoon fresh parsley, minced

Preheat oven to 450 degrees. Place the garlic on a pie plate and drizzle with olive oil. Roast for 30 minutes. After roasting, squeeze the garlic out of the peels, and mash in a small bowl with a fork.

In a stockpot, place the potatoes and fill with water until potatoes are covered. Boil potatoes for 20 minutes, or until fork-tender. Drain potatoes and return to low heat, stirring gently to dehydrate. Mash with a potato masher, adding the garlic and cheese. Add more olive oil if you'd like. Add cream until potatoes reach desired consistency (I used 1/2 cup). Season with salt, pepper, and parsley.