Recipe courtesy of Emeril Lagasse
3 heads garlic, split in half
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle
with olive oil. Season with salt and pepper. Place in the oven and
roast for 35 to 40 minutes, or until tender and golden brown. Remove
from the oven and cool. Squeeze or remove the garlic cloves from the
head and place in a small bowl. Using a fork, mash the garlic until
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 texture is achieved. The potatoes should
still be sort of lumpy. Season the potatoes with salt and pepper.
Yield: 6 to 8 servings