Roasted Garlic Mashed Potatoes

• 2 whole garlic heads
• 1 Tbsp. olive or vegetable oil
• 6 medium baking potatoes, peeled and cubed
• 1 cup plus 2 tablespoons milk
• 2 Tbsp. butter or margarine
• 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
• 1 tsp. salt
• 1-1/2 cubes of unsalted butter
• 1 pinch cayenne pepper (to taste)
• 1/2 tsp black pepper
• 1/4 tsp liquid smoke
• Fresh squeezed juice of one lime
• 1 bunch fresh tarragon leaves, cleaned, stems removed
• 1/4 cup half and half, cream or cream fraiche

1. Set corn out to thaw for at least 2 hours.
2. Melt butter under medium heat (do not brown) in large skillet or frying pan.
3. Add cayenne, black pepper and liquid smoke.
4. Add corn and grill on high heat until corn is sweet and slightly tender (it is important for the corn to taste young, not overcooked like cream corn).
5. Add lime juice, tarragon and cream.
6. Stir for an additional 2 minutes.
7. Turn off heat and serve.

garlic, olive, baking potatoes, milk, butter, fresh rosemary, salt, butter, cayenne pepper, black pepper, liquid smoke, fresh squeezed juice, tarragon, cream fraiche

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40555 (may not work)