I always put a lot of love into the process of mashing potatoes. It's a great way to let go of any tension you've built up during the day. And at the end of it you have creamy, dreamy, smooth mashed potatoes that are buttery, edible comfort.Put the leftover garlic in a small container with a tight-fitting lid. Cover them with extra virgin olive oil, cover and store in the refrigerator for future use. They will keep almost indefinitely.Place the garlic halves on a square of aluminum foil.
Moisten the skin with the olive oil, wrap them in the foil and roast for 45 minutes, or until the garlic is tender. When it is cool enough to handle, squeeze the cloves out of the skin.Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and boil for 20 minutes, or until tender.Drain the potatoes and return them to the pot set over low heat. Slowly stir in the cream, 3 cloves of mashed garlic and the butter. Mash until the potatoes are smooth.
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