Roasted Garlic Ipa Mash Potatoes

• POTATOS
• 2 pounds Potatoes, peeled and cut into large chunks
• Cold Water
• Sea Salt
• ROASTED GARLIC PASTE
• 2Each Heads of Garlic
• 2TBSP Olive Oil
• 2Each Thyme Sprigs
• Sea Salt and Pepper
• 1Cup Butter, Unsalted
• 1Cup Heavy Cream
• 2Each Thyme Sprigs
• 2-4 TBSP IPA**
• Sea Salt and Pepper

1. Preheat an oven to 300u0b0 F.
2. Take each head of garlic and remove as much of the papery outside skin as you can. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the garlic cloves. Take a small square piece of foil and place the cut head in the center. Drizzle 1 tablespoon of olive oil on top of each head then a sprig of thyme. Season with a touch of salt and pepper; wrap each up and place in the oven for 25-30 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes. Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out into a bowl and mash with a fork until smooth.
3. In a medium pan, add butter, cream and 2 sprigs of thyme and turn heat to medium. Bring the mixture to a boil, turning down to low and simmer for 10 minutes. Remove the sprigs and add garlic paste and simmer another 3 minutes, using a whisk to stir and breakup the garlic. Season with salt and pepper and add IPA of choice.
4. Add 1 cup of the garlic cream to the mashed potatoes and fold in. Taste and see if you need more flavor, depending on your garlic hop geek need.

potatos, potatoes, water, salt, roasted garlic, garlic, olive oil, thyme, salt, butter, heavy cream, thyme, ipa, salt

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-ipa-mash-potatoes-50154901 (may not work)