While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create a rich, flavorful mash without all the saturated fat. We used roasted garlic, Parmesan cheese, and rich, buttery olive oil to create what we think is a divine substitute for the heavier version.
2 heads of garlic, the top third of each cut-off
1/4 cup buttery extra-virgin olive oil, plus more for drizzling
6 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
2 cups milk (we used 2%), warmed on the stove until just steaming
8 oz. parmesan, grated
Preheat the oven to 350°. Place the cut garlic on a sheet of aluminum foil. Drizzle with enough olive oil to coat, then wrap garlic heads in the foil. Bake for about 1 hour, until the garlic is very soft. Let the garlic cool for a few minutes and then squeeze the cloves out from the skins into a small bowl. Mash and stir with a fork to form a smooth paste.
Meanwhile, place the cut potatoes in a large pot and add cold water just to cover. Bring the potatoes to a boil then season with salt. Cook over medium-high heat until tender when pierced with the tip of a knife, about 20 minutes. Drain and return to the pot.
Mash the potatoes with a potato masher then stir in the warmed milk. Add the roasted garlic paste and stir until well incorporated. Stir in the parmesan cheese until combined. Add ¼ cup olive oil and stir to combine. Season with salt to taste and transfer to a serving bowl. Drizzle with more olive oil and serve immediately.