ROASTED GARLIC MASHED POTATOES

serves 6

3# yukon gold  potatoes

2 T fresh chives snipped into tiny pieces (optional)

1/2 cup heavy cream warmed

1 whole bulb roasted garlic, cloves mashed

8 T unsalted butter

kosher salt to taste

Peel potatoes and cut them so they are uniform in size.  Add them to a pan filled with cold water and  a few pinches of salt . Heat on high until boiling- then turn down to a gentle boil. Cook until tender, but not falling apart - usually about 25 minutes.

Put half the butter in a mixing bowl. Using the smallest fitting  on a potato ricer, rice the warm potatoes onto the butter - adding the remaining butter as you go along. Add the warm cream and chives and mashed garlic cloves and mix very well. Serve while hot or it can be made in advance and gently reheated in the oven or microwave.

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To roast whole garlic preheat the oven to 350 degrees. Cut the tops off the garlic about 1/2 inch down to expose all the cloves.

Put in a small baking dish and dribble with olive oil. Cover with foil and bake in the oven for about 40 minutes till golden and soft, be careful not to burn.

Cool  before handling. Squeeze out the roasted cloves and mash.