Sensational Side: Roasted Garlic Mashed Potato

Ingredients

1 small head of garlic, roasted
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
3 sprigs of thyme

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
2 cups half-and-half, infused with onion and thyme
1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees F. Cut the top 1/4 inch of the garlic head to expose the garlic cloves.

Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Lay thyme to over the top of the  Wrap in aluminum foil. Bake in preheated oven for 45 minutes.

Peel and dice potatoes into large chunks.

Fill a large saucepan with cold water, add salt and the diced potato.  Bring the water to a boil then reduce heat to maintain a boil. Cook until potatoes are fork tender and begin to fall apart.

Heat the half-and-half, diced onion, and sprigs of thyme in a medium saucepan over medium heat until simmering. Do not allow to bubble over or scald. Remove from heat, strain the onion and thyme, and set aside.

When the potatoes are ready remove the potatoes from the heat and drain off the water. Place the potatoes back in the saucepan, turn heat down to lowest level, and mash.

Slowly add the herb-infused half and half mixture and butter.

Adjust seasoning as necessary.

Let stand for 5 minutes so that mixture thickens and then serve.