Gather your unsalted butter and allow it to come to room temperature for about 30 minutes. Using a mixer with a whisk attachment, whip the butter on medium speed for 1-2 minutes until it becomes creamy and pale. Scrape down the sides of the bowl to ensure even blending.

Add the mashed roasted garlic to the whipped butter. Mix on medium speed for an additional minute until the garlic is thoroughly incorporated.

Gently fold in the finely chopped sun dried tomatoes and minced parsley using a rubber spatula. Combine these ingredients for about 30 seconds, ensuring they're evenly distributed.

Transfer your combined mixture into an airtight container and refrigerate for at least 15 minutes, allowing the flavors to meld together.

Once chilled, remove the butter from the refrigerator. Use a knife to spread it on warm crusty bread, melt it over grilled vegetables, or place a dollop atop your favorite roasted meats.