3 lb. potatoes, peeled & cubed
1 lg. head garlic
5 T. heavy or whipping cream
4 T. butter, room temp.
1/2 tsp. coarsely-ground pepper
Salt & pepper, to taste
Boil potatoes about 20 minutes; test for doneness with sharp knife. Separate cloves of garlic from head; simmer in small saucepan of water until very soft, about 15 minutes. Drain potatoes, return to pan. Slip skins off the garlic and puree in blender with cream. Mash potatoes, add pureed garlic-cream mixture, butter, pepper and salt. Serve immediately.
New Basics Cookbook
Julee Rosso, Sheila Lukins