Ingredients
6 garlic cloves, peeled1 teaspoon olive oil2-1/2 pounds small red potatoes, scrubbed4 ounces cream cheese, softened1/2 cup butter, cubed1/2 cup 2% milk1/2 teaspoon salt1/2 teaspoon pepper1/3 pound Stilton cheese, crumbled6 bacon strips, cooked and crumbled3 tablespoons minced fresh parsley, divided
Preparation
Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake for 15-20 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; transfer to a large bowl.
Squeeze softened garlic into potatoes. Add the cream cheese, butter, milk, salt and pepper. Mash until potatoes are desired consistency and ingredients are combined. Stir in the Stilton cheese, bacon and 2 tablespoons parsley. Just before serving, sprinkle with remaining parsley and, if desired, additional crumbled blue cheese and bacon.
