Ingredients

  • 6 cloves garlic
  • 1 teaspoon olive oil
  • 2 pounds red potatoes, peeled and cut into chunks
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened Milk or cream (1/4 to 1/3 cup)
  • 4 ounces Danish blue cheese crumbles
  • 6 slices cooked bacon, crumbled
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sea salt

Steps

  • 1
    Preheat oven to 400° F. Cut ends off unpeeled garlic cloves. Place the cloves on a piece of aluminum foil and drizzle with olive oil. Wrap tightly and place in oven. Bake until cloves are soft, approximately 30 minutes.
  • 2
    In the meantime, place potatoes in Dutch oven. Add water to cover, place on stove and bring to a boil. Reduce heat; continue to boil until tender, approximately 15 to 20 minutes.
  • 3
    Remove garlic cloves from oven; cool 10 minutes. Squeeze garlic from skins and mash with a fork.
  • 4
    Drain potatoes. In pan, mash potatoes, gradually adding cream cheese, butter, garlic and some of the milk. Add milk to desired consistency.
  • 5
    Stir in blue cheese, bacon, parsley, pepper and salt. Serve.

SHARE