Garlic Mashed Potatoes

Inspired from Tyler Florence's "Real Kitchen"; I give to you Garlic Mashed Potatoes. You need to have a kid do the manual labor. As I was thinking about the Weekend Cookbook Challenge hosted by Chocolate Moosey I was going to make Garlic Jelly, since I have been doing a lot of canning. But, I couldn't stop obsessing about Mashed Potatoes. "The heart wants, what it wants, chica". I love Will and Grace, I have every season on DVD.

I roasted a whole head of garlic with some olive oil, (mashed it with a fork, see above) I mashed the potatoes; skins and all, with some heavy cream and part of the cooking water. Loads of salt and pepper. (Sorry Hillary)

Then stirred in the garlic. This took care of my craving, and, now I can go another month or two without them. Then perhaps my king sized ba-donk-a-donk, will have time to shrink back down.

Then I stirred the garlic into some Yukon Gold Potaotes. Tyler's recipe instructed the cook to boil the peeled garlic with the potatoes, but I ask you, "where is the fun in that?" Roasting garlic and them watching them squirt out of their skin is almost as fun as popping your kid's zits.

I also didn't have the chives. So the next best herb seemed to me to be some sage.

I had some of those Swedish Meatballs from Ikea. So of course the dish screamed for some cream gravy.

Tyler Florence's Garlic-Chive Mashed Potatoes, pg. 237
1 head garlic
2 pounds Yukon Gold potatoes,( If they are young and fresh, no need to peel.)
1 tablespoon sea salt
1 cup heavy cream, (I used 1/2 cup cream, 1/2 cup potato water)
1/2 cup butter, (I got away with 1/4 cup)
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Bang the garlic on the counter to break up the cloves, then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. While that's going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.

Drain the potoatoes and grlic well in a colander and then put them into a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher. Season with the salt and pepper, sprinkle with chives before serving.