Roast Garlic Mashed Potatoes

Roast Garlic Mashed Potatoes

8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano−Reggiano cheese, grated
Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat
and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for
marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour,
or until soft. While still hot, peel and mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir
in cheeses and season with salt and pepper. Spoon into a gratin dish.
Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.