Creamy Garlic Mashed Potatoes with Dried Parsley

• 2 pounds russet potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup unsalted butter (or vegan butter for a dairy-free option)
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley leaves (for garnish, optional)

Instructions:

1. Place the potato chunks and peeled garlic cloves in a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil over medium-high heat and cook the potatoes and garlic until they are fork-tender, about 15-20 minutes.
3. While the potatoes are cooking, in a small saucepan, heat the milk and butter over low heat until the butter is melted. Set aside.
4. Drain the cooked potatoes and garlic, then return them to the pot.
5. Use a potato masher or a fork to mash the potatoes and garlic until they are smooth and creamy.
6. Slowly pour the warm milk and butter mixture into the mashed potatoes while stirring continuously to achieve the desired creamy consistency.
7. Stir in the dried parsley, and season with salt and pepper to taste.
8. Transfer the Creamy Garlic Mashed Potatoes to a serving bowl and garnish with fresh parsley leaves, if desired.

Tips:

• For extra garlicky flavor, you can roast the garlic cloves in the oven with a drizzle of olive oil until they are soft and caramelized before mashing them with the potatoes.
• If you prefer a lighter version, you can use low-fat milk or vegetable broth instead of whole milk and reduce the amount of butter.
• Feel free to add grated Parmesan cheese or nutritional yeast for a cheesy twist to the mashed potatoes.