God this recipe sounds good - from Aces Full of Links 

Mmmm om nom nom nom.

Garlic Mashed Potatoes

3 heads of garlic
2 pounds potatoes peeled and quartered
1 stick of butter
1/2 cup of half and half
salt and pepper to taste

Roast the garlic in the oven by the usual method (slicing the tops off, drizzling olive oil on, etc).

Squeeze the garlic cloves out into a bowl. Mash the garlic into a paste. Boil the potatoes 15-20 minutes until they’re soft in the middle (test with a fork).

When they are ready to mash, drain off the water and place the pot back on very low heat. Stir for a few minutes to dry out the potatoes a little. You’ll be moistening the potatoes with cream and butter, so allow some of the excess water to evaporate. Give it about 5 minutes, but make sure the heat is very low. You don’t want to burn the potatoes, just dry them out a little.

Remove the potatoes from the heat. Add the garlic and butter. Mash the butter and garlic into the potatoes. Start beating with a spoon and add cream as you go. Continue until the potatoes are smooth. Salt and pepper to taste.

Garlic lovers will go ape over this. It’s not a lowfat or local recipe. So don’t eat it every day. You can probably get away with reducing the fat because the garlic flavor is intense. But I don’t mess with success in this case.