Ingredients:
1 head roasted garlic ( recipe included)
2 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces ( 5 medium)
1 1/2 teaspoons salt, divided
1/2 cup whipping cream or 1/2 cup half-and-half
1/2 cup milk
2 tablespoons butter
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1/8 teaspoon white pepper
Directions:
Prepare Roasted Garlic.
Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
Bring to a boil.
Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
Drain potatoes; set aside.
Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
Mash potatoes with potato masher until smooth.
Add roasted garlic and milk mixture; beat with electric mixer until smooth.
Beat in remaining 1/2 teaspoon salt and pepper.
Serve hot.
Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
Place head of garlic, trimmed end up, on 10-inch square of foil.
Rub garlic generously with olive oil and sprinkle with salt.
Gather foil ends together and close tightly.
Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.
Servings: 4
Time preparation: 10 min.
Time total: 65 min.