Cook time: 65 minutes Yields: 8-10 servings
1 head garlic
1 1/2 teaspoons extra virgin olive oil
3 pounds russet potatoes, peeled and cubed
1 1/2 cups whipping cream
3 sprigs fresh rosemary
1/2 cup (1 stick) butter at room temperature
Freshly ground black pepper
Snipped fresh rosemary, optional (for garnish)
Preheat oven to 400 degrees F. Cut top off garlic, wrap head in foil leaving top cut edge exposed. Drizzle with olive oil. Roast for 45 minutes or until garlic is soft and caramelized. Set aside to cool.
In medium pan, cover potatoes with water, add a big pinch of salt. Bring to a boil over high heat. Lower heat to medium and simmer about 20 minutes, or until potatoes are tender. Drain well.
While potatoes are cooking, warm cream and rosemary in small pan over low heat. Strain out rosemary.
Put hot potatoes through a ricer into a large bowl. Squeeze in roasted garlic and add some of the warm cream. Mix well. Add butter, mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.