INGREDIENTS
1 head garlic
Olive Oil
2 pounds of red or russet potatoes , peeled and quartered
5 T of unsalted butter
3/4 cup heavy cream
Salt and pepper to taste
DIRECITONS
Cut top of the garlic head.
Drizzle with olive oil and place in foil.
On a baking sheet, bake until tender, 30-35 minutes.
Let cool.
Remove the cloves and smash all of them.
In a stock pot place peeled and quartered potatoes inside add water enough to cover and add salt.
Bring to a boil and cook until tender
In a small sauce pan melt the butter, cream and roasted garlic.
Stir until a nice thick semi smooth consistency.
Add potatoes and stir.
Season with salt and pepper according to taste.
Enjoy!
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