Roast Garlic Mashed Potatoes
3
heads of garlic, top 1/2-inch cut away
3
tablespoons olive oil
Salt
Freshly
ground black pepper
2
pounds baking potatoes, like russets or
1
stick unsalted butter, at room temperature
3/4
cup heavy cream
Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and
drizzle with the oil. Season lightly with salt and pepper, and roast for until
the garlic is very tender and golden brown, about 1 hour. Remove from the oven
and let cool. When cool enough to handle, squeeze the head to release the
cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon
of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce
the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a
colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the
heat to low, add the mashed garlic and butter, and mash using a hand-held
masher. Add the cream and continue to mash until thoroughly combined and the
desired consistency is reached. Season, to taste, with salt and pepper, and serve
immediately.