Garlic - 10 clove
Olive Oil - 2 tsp
Butter - 1/2 tbsp.
Onion - 1
Carrot - 1
Celery - 1
Stock - 3 1/2 cup
Potato - 2 lb.
Herbs - 1 tsp
Milk - 1/2 cup
Salt
Pepper
Preheat oven to 375 F. Place the Garlic Cloves in an aluminum foil and drizzle with Olive Oil; toss to coast. Wrap the foil and place in oven; roast until garlic is tender about 1 hour.
Heat Oil and Butter in a sauce pan over medium heat. Add Onion, Carrot, Celery and cook closed until vegetables are tender. Stir in stock, 2 cup Water, Potatoes, Herbs and roasted Garlic. Bring to boil and cook closed until potatoes are tender. Turn off heat and allow to cool down. Using a hand blender, mash until all the ingredients are combined. Add Milk and season with Salt and Pepper. Garnish with Parsley.