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1
The garlic needs to be in the oven about 25 minutes before the potatoes start to cook.
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2
For the roasted garlic: Preheat oven to 375 F. Lay the bulb of garlic on a piece of foil that's about the size of a dinner plate. Drizzle olive oil over the garlic, and top with 3 pinches of dried rosemary. Make a tent over the garlic and tightly wrap the edges of the foil around the garlic. Place on a baking sheet and roast in the oven for about 40 minutes.
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3
After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic. Set aside.
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4
For the potatoes: Wash the potatoes and cut off any scars or bruises. If some of the potatoes are larger than the others, cut the larger ones in half. Fill a medium size pot with water that's about 3 inches from the top of the pan. Bring the water to a boil and add the potatoes.
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5
Cook for about 20 minutes or until potatoes are fork tender. When the potatoes are done, using a fork or large spoon, remove just the potatoes from the water and put them in another medium size pan or large bowl for mashing.
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6
Add the salt, pepper, rosemary, butter, roasted garlic, milk, and half-and-half. Whip with a hand mixer or use a potato masher. Continue until they are mashed to your desired consistency.
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7
Do a quick taste test to see if more salt is needed. Serve while hot. Top with butter and garnish with chopped parsley.
