Mashed Potatoes with Roasted Garlic
2 heads garlic, tops cut off
extra virgin olive oil
2 lb potatoes (russet), cut into 1-in cubes
¾ c heavy cream
¾ stick butter
Drizzle garlic heads with olive oil, season with salt and pepper, wrap in foil, and cook at 375 for about an hour until golden brown.
Boil the potatoes until tender. Drain and return to pan. Add garlic cloves (squeezed out from head), cream, and butter and mash. Season with salt and pepper to taste.