Be sure to dry the potatoes in the oven as described in the recipe as it is crucial to their success. Perfect served with beef or chicken, they're a nice change from the classic mashed potatoes.
1 1/2 lbs Idaho® Russet Burbank potatoes, peeled
1 head fresh garlic
1 cup cream or half-and-half
1 cup milk
1/4 cup unsalted butter
Fresh cracked black pepper
Cook the potatoes in salted water until tender. Drain potatoes and dry them out in a 350ºF oven for 10 minutes.
While the potatoes are cooking, peel all the cloves from the head of garlic and, in a small saucepan, simmer them with the cram or half-and-half, milk and butter. When the garlic is very tender, set the mixture aside.
Puree the potatoes and the garlic mixture through a medium disk of a food mill or mash with a potato ricer. Season to taste with salt and pepper. If necessary, thin with more milk. Keep warm until serving.
SERVING SUGGESTION: Just before serving, stir in snipped chives and cream fraiche if desired.