Whipped Potatoes With Black Beans

• 4 large Idaho potatoes, peeled and quartered
• 6 cups chicken stock or lightly salted water
• 1 large garlic clove, peeled
• 1/2 teaspoon olive oil
• Salt
• 1 tablespoon soft unsalted butter
• 1/2 cup heavy cream, at room temperature
• 1 13 cups freshly cooked or canned black beans, rinsed and drained
• 1/2 tablespoon finely chopped cilantro
• 1/2 cup cooked corn kernels, optional

1. Preheat oven to 350 degrees.
2. Place potatoes in a large pot, add stock or salted water, cover and bring to a boil.
3. Cook until very soft, 20 to 30 minutes.
4. Meanwhile, place garlic on a piece of foil, moisten with oil and loosely wrap it.
5. Place it in oven for 15 minutes.
6. When potatoes are soft, drain and return them to the pot to mash by hand or place them in an electric mixer.
7. Add salt to taste, the roasted garlic, the butter, cream and black beans.
8. Beat ingredients together.
9. Adjust seasonings, and gently reheat the potatoes before serving.
10. Garnish each portion with cilantro and, if desired, a scattering of corn.

potatoes, chicken, garlic, olive oil, salt, butter, heavy cream, freshly cooked, cilantro, corn kernels

Taken from cooking.nytimes.com/recipes/283 (may not work)