Ingredients

1 head of garlic

4 large russet potatoes, peeled and diced into 1-inch cubes

1/4 cup (or more) heavy cream

1 tbsp (or more) butter

salt and pepper

Preparation

  1. To roast garlic: Preheat oven to 400F. Place head of garlic in a small dish and drizzle generously with olive oil. Cover with foil and bake 45 minutes to 1 hour. After cooling, release cloves from skins and mash.
  2. For potatoes: Place potatoes in large, deep pot and cover with cold water by an inch. Salt water and bring to a boil. Boil for 15 minutes and drain.
  3. Return to pot, add butter, cream, roasted garlic, salt and pepper to taste and mash all together. Add more cream and/or butter to taste and consistency if necessary.