Yukon Mashed Potatoes with Roasted Garlic

by Vicki Braun

Servings:

INGREDIENTS

20 oz. Yukon potatoes, peeled
8 whole cloves garlic, peeled
1 head garlic, for roasting
1 dash olive oil
1-1/2 cups heavy cream
1 cup butter
1/2 tsp. thyme, chopped
1 dash salt

INSTRUCTIONS

1. Drizzle the head of garlic with olive oil, wrap in aluminum foil, and bake at 300°F for 30 minutes.

2. Boil the potatoes until soft.

3. Blanche the garlic in water three times, changing the water each time.

4. After blanching, remove garlic and cook a fourth time in 1/2 of cream for three minutes.

5. Place garlic cream in food processor and purée until smooth.

6. Remove garlic from oven. Carefully peel.

7. Purée potatoes. Add remaining cream, butter, garlic cream and thyme. Stir in roasted garlic cloves and salt to taste.

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