This mashed potatoes with roasted garlic, parmesan, and fresh thyme recipe is a treasured staple that finds its roots in the hearty kitchens of the Midwest. These creamy, savory potatoes remind me of family gatherings at the old farmhouse, where the smell of roasted garlic would fill the air, signaling that something comforting was on the way. The addition of parmesan and fresh thyme elevates this dish to something truly special, making it perfect for holiday feasts or Sunday dinners. Anyone who makes this will bring a touch of warmth and tradition to their table, celebrating the enduring legacy of Midwestern cooking.

These mashed potatoes pair beautifully with hearty main dishes like roasted chicken, glazed ham, or pot roast. A side of steamed green beans or honey-glazed carrots rounds out the meal, adding a splash of color and a burst of freshness. For a truly indulgent experience, serve with homemade rolls and a pat of creamy butter.

Servings: 6-8

2 lbs russet potatoes, peeled and cubed
1 head of garlic
2 tablespoons olive oil
1 cup freshly grated parmesan cheese
1/2 cup whole milk
1/4 cup unsalted butter
2 tablespoons fresh thyme leaves
Salt and pepper to taste

1. Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast for about 30-35 minutes until the cloves are soft and golden.

2. Meanwhile, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well.

3. In a large mixing bowl, combine the drained potatoes, roasted garlic (squeezed out of their skins), butter, and milk. Mash until smooth and creamy.

4. Stir in the parmesan cheese and fresh thyme leaves, mixing thoroughly. Season with salt and pepper to taste.

5. Serve hot, garnished with a sprinkle of extra parmesan and a few thyme leaves if desired.

For a richer flavor, consider using heavy cream in place of milk. You can also blend in some cream cheese or sour cream for extra tanginess. If you prefer a bit of texture, leave the skin on the potatoes or use a potato masher for a chunkier consistency. For a different herbaceous note, try substituting the thyme with rosemary or chives.

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