Ingredients

5 pounds russet or Yukon Gold potatoes, peeled and rinsed.

1 1/2 sticks regular (salted) butter

8oz package softened cream cheese

1/2 c Half & Half (or heavy cream if you’re feeling naughty)

Salt

Black pepper

Preparation

  1. Cut the peeled potatoes into pieces and cook in boiling water until fork-tender.
  2. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped.
  3. Next, mash in softened butter, cream cheese, Half & Half, and salt to taste.
  4. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately.
  5. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top.