Although this recipe calls for dairy, I have made it dairy free by using soy milk or almond milk instead of cream, and forgoing the butter and Parmesan cheese all together and it still comes out yummy. You can also make this recipe ahead of time and just reheat on the stove with a little milk or soy milk.

• 2 garlic bulbs
• olive oil
• 3 pounds butter potatoes, peeled (optional) and quartered
• 2 tsp sea salt, divided
• 1/4 cup whipping cream
• 1/4 cup shredded Parmesan cheese
• 3 Tbs butter, softened
• 1/3 cup chopped fresh parsley
• 1/2 tsp pepper
• chopped fresh chives for garnish

Cut off pointed ends of garlic bulbs, place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 425F degrees for 30 minutes and cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven for 20-25 minutes or until potato is tender. Drain and mash potato. Stir in garlic, remaining 1 teaspoon salt, Parmesan cheese, whipping cream, butter, parsley and fresh ground pepper. Garnish with chopped chives.

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