based on Emerils recipe here: http://www.foodnetwork.com/food/recipes ... 81,00.html , slightly tweaked for the garlicphiles(?)
- 6 heads roasted garlic
4 Tablespoons olive oil
Salt and white pepper
3 pounds new or red potatoes, quartered, skin on
2 sticks butter, cubed
1 to 1+1/4 cup heavy cream
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth (I actually like to leave a few 'chunks').
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
These will make you smell quite lovely later on in the day - ah how I love garlic =P
