Herb Mash Potatoes with Crispy Bacon Topping

Ingredients:

2 lbs. baking potatoes

2 tablespoons Gremolata Olive Oil

½ tablespoon salt

1 head garlic

½ cup cream cheese

½ cup warm half and half

Topping:

1 tablespoon Bacon Olive Oil

½ cup cooked and chopped bacon

2 cups corn flakes

½ teaspoon salt

½ teaspoon onion powder

¼ teaspoon smoked paprika

Directions:

Preheat the oven to 400°F.

Place potatoes on a baking sheet and drizzle with 2 tablespoons of olive oil and season with salt.

Place garlic in the center of a small piece of foil and drizzle with the remaining tablespoon of oil, bring the corners of the foil together and seal, creating a little pouch.

Place the garlic on the baking sheet with the potatoes. Roast garlic for 15-20 minutes or until golden brown, remove from the oven and set aside to cool.

Bake potatoes for 30-45 minutes or until fork tender. While the potatoes are baking, combine topping ingredients together in a large bowl, toss to coat.

Place on another baking sheet and toast, in the oven, for 2-3 minutes. Remove from the oven and set aside to cool.

Once the potatoes are done, remove from the oven and let rest for 5 minutes. Using an oven mitt to help hold the hot potatoes, remove the peel and place peeled potatoes in a large bowl.

Remove roasted garlic cloves from their husks and add to the bowl with the potatoes.

Add cream cheese and half and half, mash using a potato masher until smooth and season with salt and pepper to taste.

Spoon mashed potatoes into a serving bowl or platter and sprinkle with the corn flake-bacon topping before serving. Sprinkle with parsley for garnish.