A delightful twist on classic mashed potatoes, infused with garlic and fresh herbs for a flavorful side dish.
Peel and chop the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a pot and cover with cold water. Add a pinch of salt.
Starting with cold water helps the potatoes cook more evenly.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes by piercing them with a fork; they should slide off easily.
Drain the potatoes and return them to the pot. Mash them until smooth.
For extra smooth potatoes, use a ricer instead of a masher.
Mix in the roasted garlic, butter, and warm milk. Stir until creamy.
Warming the milk prevents the potatoes from cooling down too quickly.
Season with salt and pepper to taste, and fold in the chopped parsley.
Adjust the seasoning gradually, tasting as you go.
Serve the mashed potatoes warm, garnished with additional parsley if desired.
Serve immediately to enjoy the best texture and flavor.
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