• 1 head garlic
• 1/4 cup unsalted butter, cut into 1/2-inch pieces, divided, plus more for serving
• 2-1/4 lbs. yellow, medium starch potatoes such as Yukon Gold (try to make them the same size)
• 1/2 cup heavy whipping cream, plus more as needed
• 1-2 tsp. (to taste – I only used 1 tsp.) Diamond kosher salt; if you use table salt use half as much by volume or the same weight, even Morton’s
• freshly ground black pepper to taste

Preheat oven to 400 degrees. Slice off the top 1/4 inch of a garlic head and remove the outer layer of papery skin. Make sure all cloves are exposed. Place a piece of butter on top and wrap the garlic in foil.

Score each of the potatoes lengthwise around the middle of each potato; not too deep! Place on a foil lined baking sheet along with the garlic wrapped in foil. Bake for about an hour or until tender. Remove from the oven and let cool for at least 15 minutes so they are easier to handle (not so hot). Take off the skins. Pass through a ricer, food mill or just mash in a bowl with a large fork or potato masher until combined. Add butter and squeeze garlic cloves into the potatoes and continue mashing.

Microwave whipping cream for about 30 seconds. Slowly add the warm cream and salt, folding into the potatoes until creamy and smooth as possible. Personally, I like a little texture to my mashed potatoes. Adjust seasonings and serve with plenty of butter and gravy of course.

You can prepare these potatoes ahead of time and refrigerate for up to 3 days. Reheat on the stove top adding more cream if necessary.

Recipe by cookingwithauntjuju.com