Mashed potatoes are a year-round dinner staple in our house. In the winter months we change things up with an easy and flavorful garlic version. Sweet roasted garlic combined with butter and heavy cream give regular mashed potatoes a nutty and rich taste that marries well with any dinner dish. Enjoy!

Ingredients:

• 6 large Russet potatoes, peeled and cut into quarters
• 20 garlic cloves, peeled with ends cut 
• 2 tablespoons sunflower oil 
• 8 tablespoons unsalted butter
• 1 cup heavy cream
• 4 teaspoons sea salt
• 2 teaspoons freshly ground black pepper

Instructions:

• Preheat oven to 225º.
• Spread out cloves of peeled garlic in a disposable pan or on a cookie sheet and cover with sunflower oil.
• Cook for 2-3 hours until cloves are roasted with a nutty fragrance.
• Place potatoes in large saucepan with enough water to cover and 1 teaspoon of sea salt.
• Bring to a boil, cover loosely and reduce heat to medium boiling gently.
• Cook until tender, approximately 20 minutes, until a knife easily slides through them.
• Drain and transfer to large mixing bowl.
• Option – place garlic cloves in food processor or use whole in potatoes.
• Add garlic, butter, cream, remainder of salt, and pepper.
• Mix with an electric mixer on medium until combined.
• Serve immediately.