Ingredients

For the Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Directions

Start with the roasted

garlic: Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the
heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat.
Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper.
Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop
garlic cloves from their skins and place cloves in a blender, along with any olive oil
left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted
cold water and place in the refrigerator overnight. The next day, add some more salt and
then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well,
place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the
potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter

stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the
cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low
and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by
tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with
salt and pepper, to taste, and serve.