Roasted garlic mashed potatoes

Peel the potatoes one at a time, cut each into similar sized pieces and drop them straight into a pot of cold water so they do not brown.

Salt the water generously with kosher salt, then turn the heat on. Starting from cold makes better mashed potatoes.

Cook about 30 minutes in total, roughly 15 to 20 minutes after it comes to a boil.

Drain the potatoes, return them to the pot on medium high heat for about two minutes to drive off the extra moisture.

Turn them out onto a baking sheet.

Press the potatoes through a potato ricer, or mash by hand.

Melt a third of a cup of butter with about a cup of whipping cream over gentle heat.

For the roasted garlic, cut about the top half inch off a head of garlic, drizzle with olive oil, sprinkle with kosher salt, wrap in foil and roast at 425F for 35 to 40 minutes.

Squeeze the roasted garlic cloves out of the skins and mash them in.

Add the butter and cream and mix until smooth.

Season with kosher salt, granulated garlic and black pepper.

Turn into a dish, set a pat of butter in the middle and scatter chives over the top.