Mom's Mashed Potatoes

Serves 10 to 12


2 heads garlic 

1 teaspoon olive oil

5 pounds russet potatoes, peeled and quartered

1/2 stick butter or more, melted

1, 8-ounce package cream cheese, cut into one-inch pieces

1, 12-ounce can evaporated milk (or cream or whole milk, depending on your preference)

1/2 cup or more (depending on your preference) Parmesan cheese, grated

Salt to taste


Pre-heat oven to 400°. Slice off top of the garlic heads enough to just expose the cloves inside. Place the garlic heads on a piece of foil, drizzle them with olive oil and wrap in the foil. Place in the oven and roast about 30 minutes, until cloves are just browning and tender. Remove from oven and let cool. Squeeze each clove into a small bowl, add the olive oil from the foil and a little more if necessary and mash. Set aside. 

Put potatoes in big pot of cold salted water to cover. Cover loosely and bring to the  boil. Turn down heat and simmer until soft. Remove from heat and drain the water. 

Put potatoes in a large bowl with butter and mashed garlic. Start mashing and stir in cream cheese while potatoes are still hot. Then gradually add evaporated milk and continue mashing until the potatoes reach the consistency you want. Mix in Parmesan cheese and salt to taste. 

Can be refrigerated and reheated in microwave. Keep additional evaporated milk in case you need to thin it out after reheating.