Garlic Mashed Potatoes - Ben Davis Print Email

2 heads garlic, unpeeled
1/4 cup olive oil
3 pound russet potatoes
1/2 (+/-) pound unsalted butter
1 (+/-) cup heavy cream, half and half or milk
Kosher salt to taste
Black pepper to taste

Cut the top third of the garlic off. Place the garlic cut side up in a shallow baking dish. Pour over the olive oil and cover the dish with foil.

Place the dish in a preheated 375 F oven and bake for 40-50 minutes. Remove foil and check that the garlic is soft. If soft, remove foil and brown for another 10-20 minutes. If hard, recover and bake until soft and then brown. Place in warm place and cool to room temperature.

While the garlic is roasting, peel the potatoes and cut into 1 inch chunks. Place in a heavy pot and cover with cold water. Add 1 TBS kosher salt.

Place over medium high heat and bring to a simmer. Boil the potatoes for 20-30 minutes or until very tender when pierced with a knife.

Drain the potatoes well and allow them to sit in the colander until they begin to turn white on the edges.

Press the garlic out of the skin and add to the potatoes. Run the potatoes and garlic through a food mill or potato ricer.

Scald the cream and cut the butter into chunks.

Add the butter to the potatoes and stir gently. When the butter is not quite incorporated into the potatoes, add the cream slowly until the desired consistency is reached.

Season with salt and pepper. Serve hot. Serves 6-8 - Chef Ben Davis, Tony's Market