2 tablespoons fresh thyme leaves
Salt and pepper to taste
Directions
1. Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast for about 30-35 minutes until the cloves are soft and golden.
2. Meanwhile, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well.
3. In a large mixing bowl, combine the drained potatoes, roasted garlic (squeezed out of their skins), butter, and milk. Mash until smooth and creamy.
4. Stir in the parmesan cheese and fresh thyme leaves, mixing thoroughly. Season with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of extra parmesan and a few thyme leaves if desired.
Variations & Tips
For a richer flavor, consider using heavy cream in place of milk. You can also blend in some cream cheese or sour cream for extra tanginess. If you prefer a bit of texture, leave the skin on the potatoes or use a potato masher for a chunkier consistency. For a different herbaceous note, try substituting the thyme with rosemary or chives.
What a tragedy! It’s about American Pickers star Danielle Colby.
CREAMY BAKED MAC AND CHEESE
Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation
CHICKEN ALFREDO LASAGNA
My daughter prepared this for dinner, and it was a real winner, had to nab the recipe
“A contented clematis vine yields an astonishing profusion of blossoms and foliage.”
