Begin by peeling and cutting the starchy potatoes into 1-inch chunks, ensuring uniformity for even cooking. Dice the onion and mince the garlic.

In a large pot, heat olive oil over medium heat. Add diced onion and cook for about 8 minutes until it softens. Then, add minced garlic and sauté for an additional minute.

Pour in vegetable broth and add potato chunks. Bring to a boil, then reduce to a simmer and cover, cooking for 15-20 minutes until the potatoes are tender.

Fold in roasted garlic and mash some potatoes for creaminess. Blend if desired for a smoother texture.

Adjust seasoning with salt and pepper, serve in bowls, and garnish with fresh parsley.