Ingredients
* 1 head of garlic
* 1 Tbsp olive oil
* 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
* Salt
* 1/3 cup cream
* 3 Tbsp butter
* 1 Tbsp creamy horseradish
Directions
1. Preheat the oven to 400°F. Remove as much of the outer paper as possible while leaving the heads intact. Slice off the tops (1/4-inch to 1/2-inch). Drizzle olive oil over the exposed garlic, and wrap in aluminum foil. Bake for 30 minutes. Remove from the oven and let cool.
2. Peel and chop the potatoes into chunks. Place potatoes in a large saucepan, add 1 teaspoon salt, cover with cold water. Bring the to a boil, and then simmer the potatoes until tender, about 15 minutes.
3. Warm the cream and melt the butter and horseradish together in the microwave. Drain the potatoes and return to the pot. Squeeze the roasted garlic into the potatoes and begin mashing. Add the cream and butter and mash until the potatoes are fluffy.
Taste for salt and add some if needed.
Serves 4-6.
