Recipe courtesy of: Jessica McCoy
Ingredients:
3 large potatoes, peeled and quartered
... 2 heads garlic, cut in halves
1/2 cup cream
2 tbsp. melted butter
2 rosemary or 1 tsp. rosemary
olive oil
salt and pepper
Preparation:
Boil potatoes in water with salt for at least 30 minutes or until soft. Drain and mash potatoes until smooth. Using potato ricer is preferred but it is optional as a standard masher can be used.
Slice head of garlic in half and set aside in a square of aluminum foil. Add some olive oil and a little bit of salt on the top of garlic. Top with fresh or ground rosemary. Put the other half of garlic back on top, as if making a sandwich, and add another table spoon of olive oil. Wrap tightly in the aluminum foil. Bake in oven at 400 degrees at least 40 -45 minutes. Remove from oven and peel.
Meanwhile, in a sauce pan combine cream and butter. Stir until smooth and well combined over low, medium heat. Set aside.
In a mixing bowl with mashed potatoes combine, peeled baked garlic, cream and butter mixture, salt and pepper. Stir until well incorporated. Adjust seasoning according to taste.
Serve on a platter with favorite main dish.
Enjoy your roasted garlic mashed potatoes!
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