Roasted Garlic Puree

Roasted Garlic Puree

INGREDIENTS
1 head garlic
1 teaspoon olive oil
2 pounds red potatoes, washed and quartered
kosher salt
6 tablespoons butter
3/4 cup half-and-half
pepper, freshly ground

INSTRUCTIONS:

Roasting Garlic: Cut the top 1/4 inch off the garlic clove. Wrap the garlic clove in aluminum foil and drizzle the garlic with olive oil. Close the foil around the garlic and roast it in the oven at 375 degrees Fahrenheit for about an hour.

The garlic becomes very soft and golden brown when cooked. When you want to use it, you can easily squeeze the garlic cloves out of the peel.Place the potatoes in a large pot or saucepan and cover with cold water. Add 1 teaspoon salt and bring to a boil. Simmer for 15 minutes or until tender.
Drain the potatoes and return them to the pot along with the roasted garlic cloves.

Gently heat half and butter until butter melts (this can be done on the stove or in the microwave).Add to the pot along with the potatoes and garlic as well as salt and pepper. Mix until the milk and butter are combined and the potatoes have a creamy consistency with a few lumps.
Garnish with fresh herbs and more butter and serve.
Have fun!