|YIELDS: 8 Servings||PREP TIME: 1 hr||COOK TIME: 50 mins||TOTAL TIME: 1 hr 50 mins|
2 lbs. Yukon Gold potatoes (peeled and cubed for faster boiling)
Sea salt (table salt is okay too)
2 heads garlic
2 tbsp olive oil
2 thyme sprigs
Sea salt & pepper, to taste
½ cup unsalted butter (1 stick)
1 cup heavy cream
½ cup IPA beer of your choice
2 squares of foil (about 5 x 5")
Clean paper towels
- Preheat an oven to 450°F.
- For each garlic head, remove as much of the papery outside skin as you can. (Use your hands to gently rub off the loose skin.)
- With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.
- Place each head in the center of a piece of foil.
- Drizzle 1 tbsp. of olive oil over each head, then top with a sprig of thyme and season with a touch of salt and pepper.
- 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 onto a cutting board.
- Mash the garlic with a fork until smooth.
- Add the potatoes to a large pot of cold, salted water.
- Boil over high heat until the potatoes are fork tender.
- Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)
- Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.
- Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
- Remove the thyme sprigs, add the garlic paste, and simmer for another 3 minutes. (Use a whisk to stir and break up the garlic. )
- Season with salt and pepper to taste.
- Stir in the IPA.