a cure for hangry

For the roasted garlic:

1. Preheat the oven to 400F.

2. Slice off the top of the garlic head so that the individual cloves on the inside (still held together) are exposed.

3. Place the garlic head with exposed cloves facing up on a piece of aluminum foil, big enough to wrap the entire head of garlic into a neat little package.

4. Drizzle olive oil over the exposed cloves of garlic - about 2 tbsp.

5. Wrap the aluminum foil around the garlic like a closed package and bake in the oven for 35 minutes.

6. After 35 minutes, there should be the most amazing aroma of roasted garlic permeating the vicinity! Carefully unwrap the foil to check that the cloves appear a roasted golden brown and let cool.

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For the mashed potatoes:

1. Bring a large pot of water, enough to fully submerge all the potato chunks, to a rolling boil.

2. Add the chunks of russet potatoes and boil until the chunks are fork tender, easily falling apart when you poke it with the fork.

*Tip: Depending on how large your pot is, it may help to place a long wooden spoon across the top of the pot. This will help prevent it from boiling over in case your pot is a bit too small and overcrowded with the starchy potatoes!

3. Drain the potatoes and return them either to the same pot or a large bowl.

4. Add in the roasted garlic by squeezing the golden brown goodness out. Add the salt, pepper, heavy cream, and chicken broth and mash! I use a hand held wire masher that looks exactly like this one. Taste and adjust salt/pepper as necessary.

5. Depending on the consistency, if you like it thinner/creamier, add more heavy cream/chicken broth. I found that the amount listed above presented the perfect thickness for our preference.

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Now, you can stop here and serve if you'd like, but if you prefer an even smoother consistency you can use a handheld immersion blender (like my husband did, below). I know it's typically a big no-no to blend mashed potatoes as if you overdo it, the consistency becomes gummy. Just be aware of that and blend as little as possible if this is the route you take; we did, and the potatoes turned out smooth and creamy.

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