2 lbs. of yellow potatoes, washed and scrubbed and quartered 1 whole garlic Olive oil 1 cup of heavy whipping cream Kosher salt and white ground pepper chicken stock, up to 1/2 cup (optional)
Preheat oven to 450 degrees. Cut tip of garlic. Place on aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil tightly. Roast for 45 minutes to an hour. Allow to cool. Place potatoes in water with skin on and bring to a boil. Cook until you can insert a fork easily. Strain water. Place potatoes in electric mixer with a paddle attachment. Squeeze pulp from garlic and add to potatoes. Add heavy cream, add salt and pepper to taste. Mix until potatoes and mixture are well blended. You can either have a smooth consistency or chunky, whatever you prefer. Adjust seasoning. If you want smoother potatoes, add a little chicken stock.