Roasted Garlic Mashed Potatoes

Ingredients:

• 1 large head garlic

• 1 tablespoons olive oil

• 4 pounds yukon gold potatoes peeled and quartered

• 2 cups heavy cream

• 3 cups whole milk

• 8 leaves sage

• 3 springs thyme

• 6 tablespoons unsalted butter softened

• 2 teaspoons kosher salt

Utensils:

• knife

• cutting board

• aluminum foil

• large dutch oven or pot

• sieve

• potato ricer

• mixing spoon

Instructions:

1. prepare ingredients

2. preheat the oven to 400°F

3. slice the top portion off the head of garlic to expose some of the cloves

4. place the head of garlic on a piece of foil

5. drizzle the exposed cloves with 1 tbsp of olive oil and wrap the head up with the foil

6. place the wrapped head of garlic in the oven at 400°F for 40-55 minutes until golden brown and softened

7. remove from oven and allow the garlic to cool

8. meanwhile add 4 lbs of peeled and quartered potatoes to a large dutch oven

9. pour 2 cups of heavy cream into the pot

10. pour 3 cups of whole milk into the pot

11. add 8 sage leaves to the pot

12. add 3 springs of thyme to the pot and place on the stove over medium heat and bring to a boil

13. once boiling, allow the potatoes to cook for 20-25 minutes until the potatoes are fork tender

14. drain the potatoes, reserving all of the cream

15. discard the sage and thyme

16. press the potatoes through a potato ricer right back into the warm pot

17. squeeze the garlic cloves out from the bulb right into the potatoes

18. add 6 tbsp of unsalted softened butter to the pot

19. add 2 tsp of salt to the pot

20. pour 1 1/2 cups of the reserved cream to the pot and mix together

21. continue to add more cream until you reach your desired consistency

When you are ready for serving serve on the side of a dish.