Prep: 15 minutes / Cook: 20 minutes / Roast: 45 minutes / Yield: 8 to 10
servings
Ingredients:
1 bulb garlic
1-1/2 teaspoons extra virgin olive oil
3 pounds russet potatoes, peeled and cubed
Kosher salt or table salt
1-1/2 cups whipping cream
3 sprigs fresh rosemary
1/2 cup butter (1 stick), at room temperature
Freshly ground black pepper
Snipped fresh rosemary (optional)
Directions:
Preheat the oven to 400 degrees F. Cut the top off the garlic; wrap the
bulb in foil, leaving the top cut edge exposed. Drizzle with the olive
oil. Roast for 45 minutes or until the garlic is soft and caramelized.
Set aside to cool.
Meanwhile, in a medium pan cover the potatoes with water and add a big
pinch of salt. Bring to a boil over high heat. Lower the heat to medium
and simmer about 20 minutes or until the potatoes are tender; drain
well.
While the potatoes are cooking, warm the cream and rosemary in a small
pan over low heat. Strain out the rosemary.
Put the hot potatoes through a ricer into a large bowl. Squeeze in the
roasted garlic and add some of the warm cream. Mix well. Add the butter;
mix again. Add more cream if necessary. Season with salt and pepper. If
desired, garnish with snipped rosemary. Serve immediately.