Mashed potatoes are the ultimate comfort food, and this updated version will help make the season's longer days and cooler temperatures more tolerable!

Ingredients
1 1/4 pounds red-skinned potatoes, washed and quartered
2 1/2 cups water
3 Herb-Ox Chicken-Flavored Bouillon Cubes
6-8 cloves garlic, roasted
1/4 cup cream cheese, softened
2 tablespoons chopped fresh parsley
Carapelli Extra Virgin Olive Oil

Cooking Directions
Place potatoes in a large saucepan. Add water and bouillon cubes. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain, reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately. Serves 6.

To Roast Garlic: Slice off the end of the garlic bulb. Drizzle cut end with Carapelli Extra Virgin Olive Oil and wrap in aluminum foil. Roast in a 400°F oven for 45-50 minutes or until garlic is soft. Squeeze garlic from peel and add to mashed potatoes, or serve on toasted baguettes.

Preparation Time: 10 minutes

Total Time: 1 hour

Wine Suggestions: Beaujolais, Chardonnay