Ingredients
3 heads garlic, chopped
3 T. Extra V. Olive Oil
2 lbs. potatoes, peeled and diced
1 stick butter, cubed (1/2 C.)
1/2 to 3/4 C. heavy cream
Salt and pepper
Preparation
Preheat oven 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place into oven and roast for 35 to 40 min. Until tender and brown. Remove from oven and cool slightly. Squeeze to remove garlic clove from the head and place in a small bowl. With a fork, mash the garlic until smooth. Place potatoes in a pot of salted water and bring to a boil. Reduce to simmer and cook until fork tender, 12-20 min. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes for 2-3 min. to dehydrate. Remove potatoes from the heat. Add the garlic and butter. Mash the potatoes with the butter and garlic. Add enough cream to get desired texture. The potatoes would still be sort of lumpy. Season with salt and pepper.
