Sensational Sides: Garlic Mashed Potato

Ingredients

1 head of garlic
1 Tbsp olive oil
1/4 teaspoon salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt
1 cup half and half, infused with onion, bay leaf and thyme
4 Tbsp butter

Directions

Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the cloves intact.  Expose the tops of the garlic cloves by cutting off the top 1/4-inch to 1/2-inch of the garlic cloves.  Drizzle olive oil over the exposed garlic heads, lightly salt.  Lay three sprigs of thyme over the salted tops, and wrap lightly in aluminum foil. Roast in the oven for 40 minutes.  Remove from the oven and let cool.  

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1 teaspoon salt, cover with water. Bring the pot to a boil, then reduce to a simmer.  Simmer until tender fork tender, about 15 minutes.

In a small sauce pan gently heat the butter, half and half, 1/4 rough chopped onion, 1 bay leaf, and 1 sprig of thyme (on the stem).  When heated through, strain the half and half, discard the onion and herbs, and set aside.

Drain the potatoes, reduce heat to low, and place back on the heat. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.

Slowly add the butter-herb infused half and half with the potatoes until it is the consistency you want.

Do not over-beat or they mashed potatoes will become gummy.

Add salt to taste. Adjust seasoning as necessary.