Ingredients

The following ingredients have 4 Servings
  • 1 head garlic
  • Olive oil
  • 3-4 pounds red potatoes
  • 8 Tbsp butter (1 stick )
  • 1 cup heavy whipping cream
  • Salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 tablespoons fresh chopped chives

Instruction

  • Slice off the very top of the garlic bulb and place it on a square piece of foil or use a (garlic baker). Drizzle garlic bulb with olive oil and wrap securely, Bake in a 425-degree oven for about 35 minutes until soft. Remove from oven and carefully unwrap.
  • While garlic is cooking, wash and scrub potatoes well, chop into quarters.
  • Put the quartered potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork-tender, about 20 to 30 minutes.
  • Drain potatoes well and replace them back into the pot. Cover with a clean dish towel to keep warm.
  • Place heavy whipping cream, and butter into a small saucepan and heat just until butter is melting, remove from heat.
  • Remove the meat of the garlic by carefully pressing on the bottom of each clove to push it out of its paper and place them in a small bowl, mash using a dinner fork.
  • Add cream butter mixture and mashed garlic to potatoes and mash gently using a hand potato masher
  • Add salt and pepper to taste and spoon into a large serving bowl, top with chopped chives and serve immediately.