Roasted Garlic and Rosemary Potato Puree

Roasted Garlic and Rosemary Potato Puree

1 whole garlic bulb
1 tablespoon olive oil
2 2/3 pounds potatoes – (8 medium) peeled, cut into 1-inch pieces
salt
1/2 cup butter – softened
1 tablespoon finely chopped fresh rosemary
1/2 cup hot heavy cream – (1/2 to 1)
white pepper

Cut thin slice off top of garlic bulb to just expose the cloves. Drizzle oil onto bottom of 8-inch baking pan; place garlic, cut side down, on oil. Cover with aluminum foil; bake in 350°F oven for 30 to 35 minutes or until garlic is soft; allow to cool. When cool enough to handle, squeeze out roasted garlic; chop or mash with fork. Set aside.

While garlic is cooling, combine 5 cups water, potatoes and 1 1/2 teaspoons of the salt in large saucepan; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally. Mash potatoes with potato masher or beat with electric hand mixer. Stir in roasted garlic, butter, rosemary and 1/2 cup of the hot cream. Add additional cream, a little at a time, if necessary, for desired consistency; beat until light and fluffy. Season to taste with additional salt and white pepper, if desired. Serve immediately.