- Holly K.
1 hr. 10 min.
Pre-heat oven to 350 F. Fill a large pot with water to cover potatoes. Turn to high heat. Remove cloves from a head of garlic, peel the skins, then slice off ends.
Cut 6 potatoes into smaller pieces. They boil faster that way.
Grate 2 tbsp. of parmesan cheese if you want to make the baked top even more crispy. Set aside.
Place garlic cloves on tinfoil and drizzle with 1 tbsp. olive oil. Wrap the foil around the cloves and place on a baking sheet. Roast for 20 minutes at 350 F. Remove and raise temperature to 400 F.
Once the water is boiling, carefully place the cut potatoes in the pot. Allow boiling for 20-25 minutes until you can easily poke through a piece with a fork.
Strain potatoes. Add roasted garlic, 4½ oz. herbed goat cheese, 4 oz. heavy cream, 2 oz. salted butter, and salt & pepper. Mash with hand masher, just until it’s fluffy and creamy – about 3 minutes.
Grease an 8”x8” pyrex baking dish with butter, and pour your mashed potatoes in. Spread evenly, but leave some hills and valleys in the potatoes. Brush with a beaten egg.
Sprinkle parmesan on top of the potatoes evenly.
Bake for 20 minutes at 400 F. on the top rack. Remove and serve.