Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Materials:

• 2 lbs red potatoes scrubbed and quartered with the skin on
• 1 tbs salt
• 3 tbs unsalted butter
• 1/4-1/3 cup heavy cream
• 1 head of garlic top cut off
• 2 tbs olive oil

Process:

1. Preheat your oven to 375 degrees.
2. Place your head of garlic on a piece of aluminum foil cut side up. Drizzle with olive oil and cover with the piece of aluminum foil (almost rolling it into a ball).
3. Bake 1 hour- 1hour and 15 minutes. Remove from the oven and let cool.
4. While the garlic is cooling place your quartered potatoes into a pot and cover with cold water. Make sure the water is about 1 inch above the potatoes.
5. Salt generously (about 1 tbs) and cook until tender, about 20-25 minutes.
6. Once the potatoes are fully cooked through drain the water.
7. Into to the drained potatoes add in the cooled garlic cloves. Only add in the cloves not the skin of the garlic. Using a potato masher, mash the garlic and potatoes together until smooth.
8. Add in unsalted butter and mix until it is melted.
9. Finish off with the heavy cream. Start with 1/4 cup and add more if needed. Check for flavor (see if you need more salt), mix well and ENJOY!