Creamy Garlic Mashed Potatoes

Preheat oven to 400°F (200°C). Toss 6 garlic cloves (unpeeled) with a drizzle of olive oil and roast in the oven for 15-20 minutes, or until soft and fragrant. Once cooled, peel and mash the roasted garlic.

Peel and cut 2 lbs Russet potatoes into 1-inch chunks. Place them in a large pot and cover with cold water by 1 inch. Add 1 tsp Kosher salt to the water.

Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.

Drain the potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot over low heat for 1-2 minutes, shaking gently, to evaporate any remaining moisture.

Remove from heat. Add 1/2 cup unsalted butter (cut into pieces), 1/2 cup heavy cream (warmed slightly), and the mashed roasted garlic to the pot. Mash with a potato masher until smooth and creamy. Do not overmix, or potatoes will become gummy.

Season with 1/4 tsp freshly ground black pepper and additional salt to taste. Serve immediately.