1 large garlic head
1 teaspoon olive oil
2 1/2 pounds russet potatoes
cut into 1/2" pieces
2/3 cup half-and-half
5 tablespoons butter
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 400 degrees. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
Bring half-and-half to simmer in small saucepan. Add half-and-half and butter to potatoes; stir to blend. Season with salt and pepper.
This recipe yields 4 to 6 servings.
Comments: Roasted whole garlic got its start at Chez Panisse. Here, it’s added to the decade’s ultimate comfort food, smooth and creamy mashed potatoes.
Notes: Recipe from the article "The 20th Century In Food: 1980s"
