Preparation

• Preheat the oven to 400°F.
• Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Slice off the tops of the garlic cloves.
• Place the garlic head on a piece of aluminum foil, drizzle olive oil over it, salt lightly, and wrap the foil around the garlic.
• Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft and are beginning to brown. Let cool.
• While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add ½ teaspoon salt, cover with cold water.
• Bring the pot to a boil, reduce to a simmer, and simmer until potatoes are tender, about 15 minutes.
• Combine the cream and butter in a small pan or bowl, and cook over low heat until the butter is melted and the cream is warmed.
• Drain the potatoes and put them back on the stovetop over low heat. Squeeze the roasted garlic into the potatoes and mash.
• Add the cream and butter, and mash until the potatoes are the desired consistency. Avoid over mixing.