¼ pound fresh garlic heads (we used two small heads that when weighed equaled 4 ounces)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
4 large russet potatoes (about 3 ½ to 4 pounds)
Water salted with two teaspoons of kosher salt
½ cup butter cut into small cubes
1 teaspoon kosher salt
½ teaspoon white pepper
¼ cup heavy cream
Preheat oven to 425 degrees F.
Cut the top off of each garlic head so that all of the cloves are partially cut and exposed.
Cut off a piece of foil large enough to wrap around the two cut heads. Place the two cut heads into the center of the foil and top with the tablespoon each of oil and butter.
Wrap tightly by folding in the four sides and bake for about 40-45 minutes or until the garlic cloves are soft. When squeezed, the garlic will pop out of the skin.
Let cool long enough to handle then squeeze each clove into a quarter cup measure. Four ounces of raw garlic should equal ¼ cup of cooked garlic. Pour the squeezed cloves out onto a cutting board and use a fork to press and stir so you have a creamy paste.
While the garlic is cooking, peel each potato and place into a pot of water large enough to hold the potatoes and water to cover. Once all potatoes are peeled, take one out at a time onto your cutting board and cut into about 10 pieces, about the same size and add back to the water. Repeat for all of the potatoes.
Add two teaspoons of kosher salt to the potato water.
When the garlic has about five minutes left to cook, bring the potatoes to a boil and reduce to a medium simmer and cook until tender. Ours took less than 15 minutes. Test by poking with a fork.
Drain in a colander. Then pour back into the pot and cook over heat for about a minute to remove any excess water.
Add the ¼ cup of the garlic paste, butter, salt, pepper and cream and mash with a potato masher, leaving some chunks.
Taste and adjust seasoning as needed. Serve immediately.
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Russet potatoes are sometimes called Idaho potatoes at the supermarket.