Buttermilky garlicky mashed potatoes

1 whole garlic head

Olive oil

1 1/2 russet potatoes, peeled and cut into 1 inch pieces.  Soak the potatoes in cold water for about 5 minutes to release the starch

1 1/2 Yukon gold potatoes, peeled and cut into 1 inch pieces.

4 tbsp unsalted butter, cut into pieces 

1 1/4 cups of room temperature buttermilk 

1 tsp kosher salt 

1/2 tsp black pepper 

1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees.

Cut about 1/2 inch of the top of the garlic head, drizzle with 1/4 tsp olive oil.

Use a garlic bake dish, if none is available, wrap in aluminum foil and bake for about 50 minutes, or until really soft.  Once cooked, separate the cloves and squeeze the pulp out of each clove.

Place russet potatoes in a large bowl and cover with water.

Place the Yukon gold potatoes in a large saucepan and cover with water, above 2 inches above the potatoes. Bring it to a boil over high heat.  When the water reaches a simmer, drain the russet potatoes and add to the boiling water with the Yukon gold potatoes.  Reduce heat and cook for about 12 minutes or until very soft.  Drain.

Using a potatoe ricer, rice potatoes over pan.  Stir butter until melted.  Gently stir in buttermilk, salt, pepper, the pulp of the garlic and the Parmesan cheese.