Step 1

Preheat the oven to 400℉.

Step 2

Peel only the outer layer from the bulb of garlic, cut off the tip, coat in olive oil and wrap in foil.

Step 3

Roast the garlic on a cookie sheet for about 30 minutes, or until the cloves are soft, allow to cool.

Step 4

While the garlic is roasting, peel and quarter the potatoes. (Chop the potatoes in smaller pieces if you want the potatoes to cook more quickly.)

Step 5

Put the chopped potatoes in a large pot and fill with enough water to cover them completely. Bring water and the potatoes to a boil on the stove over high heat. Simmer them until tender, or until a fork can easily go into them, about 20-30 minutes.

Step 6

Strain the potatoes and add them to a large bowl.

Step 7

Squeeze the roasted garlic on top of the potatoes in the bowl, and add the milk and salt.

Step 8

With a hand mixer, or stand mixer, blend until the mashed potatoes are almost creamy, some chunks are perfectly fine. If you want them perfectly smooth, keep blending to the desired consistency.

Step 9

Top with softened butter and parsley and serve immediately.