Olive Oil Mashed Potatoes with Garlic & Parmesan

Creamy, garlicky, and full of flavor, these mashed potatoes are elevated with Paducah Olive Oil’s Butter Olive Oil and plenty of parmesan. Roasted garlic adds a sweet depth, making this dish a perfect side for holidays or weeknight dinners alike.

Ingredients

• 2 heads garlic, top third of each cut off

• 1/4 cup Paducah Olive Oil’s Butter Olive Oil (plus extra for drizzling)

• 6 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks

• Kosher salt, to taste

• 2 cups 2% milk, warmed just until steaming

• 8 ounces parmesan, grated

Instructions

1. Preheat oven to 350°F.

2. Place garlic heads on a sheet of foil, drizzle with olive oil, and wrap tightly. Roast for about 1 hour until soft. Let cool, then squeeze cloves into a bowl and mash into a paste.

3. While garlic roasts, place potatoes in a large pot, cover with cold water, and bring to a boil. Season with salt and cook until tender, about 20 minutes. Drain and return to the pot.

4. Mash potatoes, then stir in warmed milk. Add roasted garlic paste and mix well. Stir in parmesan until combined, then add 1/4 cup Butter Olive Oil and season with salt to taste.

5. Transfer to a serving bowl, drizzle with extra olive oil, and serve immediately.