Creamed Garlic Potatoes
Sometime when you have the oven on for an hour, roast a few bulbs of garlic, about an hour at 350. Remove cloves into a glass far and cover with olive oil. Will keep refrigerated for several weeks.

5 medium russet or all purpose potatoes, scrubbed and cut into 3 inch pieces
4 tablespoons roasted garlic in oil or 2 tablespoons butter
½ cup cream
Salt and freshly ground pepper to taste.
Boil potatoes in enough water to cover and 1 teaspoon salt. When they may be pierced to the center with a fork, they are done. Do not over cook. Drain immediately and return to heat for a few moments to evaporate excess moisture. Mash potatoes with potato masher, add garlic and a bit of the oil or butter. And combine thoroughly with masher. Add cream and stir rapidly to reach a creamy consistency. Taste and add salt and pepper to taste. The potatoes will be slightly lumpy because of the skins. Peel potatoes is you wish, but we like them in this rustic fashion.