Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil
  • 2.5 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, softened
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and bake until soft and fragrant (about 30-40 minutes). Let cool slightly.
  2. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender (about 15-20 minutes).
  3. Drain potatoes and return them to the pot. Squeeze the roasted garlic cloves from their skins into the potatoes. Add the cream and butter. Mash until smooth and creamy.
  4. Season with salt and pepper to taste. Serve immediately.