Roasted Garlic Mashed Potatoes

Method

1. Heat the oven to 400 F. Slice the top quarter off the whole garlic head to expose the cloves, set it on a square of foil, drizzle with the olive oil, and wrap it into a sealed pouch.

2. Roast the garlic pouch for 40 to 45 minutes until the cloves are soft and golden, then let it cool enough to handle. Squeeze the soft cloves out of their skins into a small bowl and mash them into a paste.

3. Meanwhile, peel the potatoes and cut them into evenly sized 1.5-inch chunks so they cook at the same rate. Rinse the chunks briefly to wash off excess starch.

4. Put the potatoes in a large pot, cover with cold water by an inch, and add a generous palmful of salt. Starting them in cold water helps them cook evenly from the outside in.

5. Bring to a boil, then reduce to a steady simmer and cook for 15 to 20 minutes until a knife slides in with no resistance. Undercooked potatoes turn lumpy, so make sure they are fully tender.

6. Drain the potatoes well in a colander and let them steam dry for a minute or two. Return them to the warm empty pot to drive off any remaining moisture.

7. Mash the potatoes with a potato masher or push them through a ricer for the smoothest result. Avoid a food processor, which makes them gluey.

8. Add the butter pieces and the roasted garlic paste, folding gently until the butter melts into the potatoes. Warm butter and garlic blend in more evenly than cold.

9. Pour in the warmed milk and cream gradually, stirring just until the potatoes are creamy and hold their shape; you may not need all of it. Warm dairy keeps the mash hot and fluffy.

10. Season with the salt and pepper, taste, and adjust. Stir in the chives if using, and serve right away with an extra pat of butter melting on top.

Cooking times vary by equipment -- cook to temperature and to taste.