2 pounds potatoes, peeled and cut into 3" chunks
(soak in cold water 5 minutes to remove excess starch)
2 heads roasted garlic pulp,
about 2 T.
2 T. unsalted butter, cut in pieces
2 T. olive oil
2/3 c. heated half & half
salt & pepper
garnish with chopped parsley
- Cook the potatoes for about 15 minutes or until tender.
- Drain.
- Add the 2 heads of garlic pulp.
- Add 2 T. butter and 2 T. olive oil.
- Slowly pour in 2/3 c. heated half and half and beat until creamy.
- Add salt and pepper to taste.
- Garnish with the chopped parsley.
- Serve immediately or hold in a 250 degree oven.
