Mashed Potatoes with Roasted Garlic
- 2 heads garlic, tops cut off
- extra virgin olive oil
- kosher salt
- 2 lb potatoes (russet), cut into 1-in cubes
- ¾ c heavy cream
- ¾ stick unsalted butter
- Drizzle garlic heads with olive oil, season with salt and pepper, wrap in foil, and cook at 375 for about an hour until golden brown.
- Boil the potatoes until tender. Drain and return to pan. Add garlic cloves (squeezed out from head), cream, and butter and mash. Season with salt and pepper to taste.
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