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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

olive oil

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.