Roasted Garlic-Parmesan Potatoes


  • 1 head of garlic, about 12 cloves
  • Olive oil
  • 8 russet potatoes
  • 8 ounces cream cheese
  • 8 tablespoons butter
  • Milk
  • Salt
  • Pepper
  • Parmesan cheese , the stuff in the green can is ok, if you can't find a fresh piece to grate up.


  1. First you will need to roast your garlic in a 425º F oven (keep in mind you can do this a few days ahead)
  2. Toss peeled and cleaned garlic cloves with about 1/4 cup olive oil, place in a small roasting pan and toast in oven about 15-20 minutes till soft and golden.
  3. Peel and dice potatoes
  4. Place in a medium sized sauce pan and cover with water, and about 1 tablespoon salt.
  5. Bring to a boil, lower temp and cook till tender.
  6. Now drain well through colander and place back in pan.
  7. Add the cream cheese chopped in small pieces, along with the butter also chopped, and the garlic cloves-drained.
  8. Start to smash with a potato smasher and add salt and pepper to taste.
  9. If it looks too sticky add just small about of milk to make them more "silky"
  10. When you are happy with the consistency, you can add about ½ cup of cheese.
  11. Place in a serving dish, cover with a bit more cheese and place under broiler to just brown the parmesan slightly.