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1 1/2 pounds sweet potatoes

1/2 pound russet Idaho potatoes or Yukon gold

2 heads roasted garlic, cooled *

1 cup milk or cream, scalded

4 ounces (1 stick) unsalted butter

1/2 tablespoons kosher salt

freshly ground white pepper



Peel and cut the potatoes into 1" dice.  Cover them  with cool water in a saucepan.  Bring the water to a simmer and cook the potatoes, uncovered until tender, about 20 minutes.  Drain.


Mash the potatoes by hand, with a ricer, immersion blender or in a food mill.  Work in the hot milk and butter to thin out the mixture.  Squeeze the soft garlic cloves from the roasted heads and blend them in thoroughly.  Season to taste with salt and pepper.





2 or more heads of plump, firm garlic

olive oil

2 stems fresh thyme (optional)



Preheat the oven to 300 degrees. Lightly oil a clay garlic roaster, a cast-iron ramekin with a lid, or simply wrap the cloves tightly in aluminum foil.


Remove loose dry skin outer skins on the garlic heads.  Slice off the top 1/2" of each head to expose the clove tips. Arrange them in the roaster, lightly drizzle them with garlic, add a sprig or two of thyme, if desired, cover and bake for 1 hour.


Remove, and cool the garlic in the roaster.