Ingredients

• 2 pounds of White potatoes, or Gold Yukon for the creamiest texture, peeled or unpeeled depending on taste.
• 1 bulb of garlic
• 2 tablespoons of olive oil
• 1 cup of heavy cream, or milk
• 1/2 cup of butter
• 1-2 sprigs of rosemary, finely chopped
• pinch of salt, to taste
• pinch of pepper, to taste

Instructions

1. Roast the garlic Cut the top off the garlic bulb and place on aluminum foil. Drizzle with olive oil, and wrap the foil around the garlic. Roast in the oven at 400°F (200°C) for about 20-25 minutes or until the garlic is soft and golden. Allow it to cool while preparing the potatoes.

2. Chop the potatoes into chunks, leave unpeeled for a bit of texture or peel for extra creaminess.

3. Boil Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

4. Drain Drain the cooked potatoes and return them to the pot.

5. Add the roasted garlic Squeeze the roasted garlic straight out of the bulb/skins into the pot of potatoes. (It's very important the garlic has been allowed to cool before this step to avoid burned fingers!)

6. Mash Use a potato masher to mash the potatoes and garlic until smooth.

7. Warm cream and Butter In a small saucepan, slowly warm the cream and butter over low heat until the butter is melted. Be careful not to boil.

8. Combine Gradually add the warm milk and butter mixture to the mashed potatoes, stirring until smooth and creamy.

9. Season with Rosemary Stir in the finely chopped fresh rosemary. Season with salt and pepper to taste.

10. Serve Transfer the mashed potatoes to a serving bowl. Garnish with additional fresh rosemary if desired.