Nickel Allergy Friendly Garlic Parmesan Mashed Potatoes

Total time1 hr

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Garlic Parmesan Mashed Potatoes

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Ingredients

6 servings

For the roasted garlic

1 head garlic
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the mashed potatoes

3 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
1 tsp salt, plus more for the cooking water
6 tbsp unsalted butter, cut into pieces
¾ cup whole milk or heavy cream, warmed
1 oz parmesan, freshly grated (about ½ cup)
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Place on a small baking sheet and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
2
While the garlic roasts, place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–18 minutes, until a fork slides through a chunk with no resistance.

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