1tablespoonchopped parsley (curly parsley or Italian parsley)for garnish
For the Roasted Garlic:
The garlic needs to be in the oven about 15 minutes before the potatoes start to cook.
Preheat oven to 375 degrees F.
On a piece of foil that’s about the size of a dinner plate, lay the bulb of garlic.
Drizzle olive oil over the garlic, and top with 3 pinches of dried rosemary.
Make a tent over the garlic and tightly wrap the edges of the foil. Place on a baking sheet and roast in the oven for 30 minutes.
After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic. Set aside.
For the Potatoes:
Make the potatoes while the garlic is roasting.
Wash the potatoes and cut off any scars or bruises. Leaving the skin on is optional. Feel free to peel the potatoes, or use organic potatoes if preferred.If some of the potatoes are larger than the others, cut the larger ones in half.
Fill the pot 2/3's full with cold water and add dried rosemary, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
Heat the pan on medium heat and bring to a boil. Cook until fork tender (about 20 minutes).
When the potatoes are done, using a fork or large spoon, transfer just the potatoes to a large pan or mixing bowl for mashing.
Add the salt, pepper, butter, roasted garlic, milk, and half and half.
Whip with a hand mixer or use a potato masher.
Do a quick taste test and add more salt if needed.
Serve while hot. Top with butter and garnish with chopped parsley.
Fill the pot with cold water and add dried rosemary, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).