Ingredients

The following ingredients have 4 Servings
  • 1 head garlic
  • 1 tablespoon olive oil
  • 3 pounds russet potatoes, (peeled and cut into 1-inch cubes)
  • 2 1/2 teaspoons salt, (divided)
  • 1 cup half-and-half
  • 4 tablespoons butter, (cut into 1/2 tablespoon pieces)
  • 1/2 teaspoon pepper
  • 4 slices bacon, (cooked and crumbled)
  • 2 green onions, (sliced)

Instruction

  • Heat oven to 350 degrees. Cut off very top of garlic head. Drizzle olive oil into garlic and wrap in foil. Place in oven for 30 minutes. Let cool.
  • Place potatoes in a Dutch oven, cover with water, and add 1 teaspoon salt to water. Bring to a boil and simmer for about 15 minutes, or until potatoes are tender. Drain well.
  • Place half-and-half in Dutch oven and heat over medium heat until warm. Remove from heat and add potatoes. Add butter pieces.
  • Squeeze garlic from skins into Dutch oven. Add remaining salt and the pepper. Mash well with a potato masher.
  • Mix in bacon and green onions.