Ingredients
- 3 heads garlic, split in 1/2
- 3 tablespoon olive oil
- 2 pounds potatoes, peeled and diced
- 1 stick butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
Directions
Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.


















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By mendozarmm_11333616
Ft Myers, FL
on November 22, 2011
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This recipe, along with the brined trukey, is why Emeril is the best. I made 6lbs last year and they were all gone! I dont go quite as heavy with the garlic but it still works. Absolutely delicious!
By Nhiner
Simi Valley, CA
on January 14, 2010
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Be careful not to over cook the garlic. Otherwise, it's great!
By lamipii1013
Vestavia Hills, AL
on July 19, 2009
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I've made this twice and they are really good--and I don't even like potaoes! It had a lot of flavor.
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