2lb.russet potatoespeeled and diced into large chunks
1/4stickbutterplus 2 tbsps.
Preheat oven to 400 degrees.
Cut the garlic bulbs and place on a small baking tray lined with foil or parchment paper. Drizzle one tsp. of olive oil on each garlic bulb. Bake in the oven for 20-30 minutes until golden brown.
Meanwhile, peel and dice the potatoes. Rinse well and drain. Transfer the potatoes to a large pot and cover with water to boil for 10-15 minutes until fork tender.
Once the garlic has roasted, drain the water from the potatoes and add in the 1/4 stick butter, chives, heavy cream, roasted garlic, cheddar cheese, salt and pepper.
Mash everything together well until smooth and lump free.
Rub a baking dish with one tbsp. of melted butter and then transfer the mashed potatoes into it. Smoothen it out and top with another tbsp. of melted butter.
Bake in the oven for 30 minutes or until the top gets a nice golden color. You can also turn on the broiler on to broil the top for a few minutes to get a golden color after 30 minutes of cooking has passed.
Remove from the oven, garnish with some fresh chopped chives and serve.
Use a preheated oven.
For super smooth mash, use a potato ricer.
Make sure you grease you baking dish before adding the mash.
To make it more creamy, add in 4 oz. of cream cheese.
To make is more cheese, add more cheddar cheese.
Taste for salt to add more or less.
You can use one bulb of garlic only if you do not like the overpowering flavor of garlic.