ROASTED GARLIC MASHED POTATOES
2 pounds russet Idaho potatoes or Yukon gold
2 heads roasted garlic, cooled, cloves separated *
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 and roasted garlic cloves together, by hand or with a ricer or food mill, working in the hot milk and butter to thin out the mixture.
Season to taste with salt and pepper.
2 or more heads of plump, firm garlic
2 stems fresh thyme (optional)
Preheat the oven to 325 degrees. Lightly oil a clay garlic roaster or cast-iron ramekin with a lid.
Leave all but loose dry skin on the garlic cloves. 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.