Recipe of the week: Galicky mashed goodness

NOLA'S MASHED RED POTATOES
4 servings

This is my favorite recipe for mashed potatoes, and it comes from one of my favorite chefs, Emeril Lagasse — and though some of the comments on the Food Network site suggests it's too garlicky, I would never say such a thing. They're delicious and a perfect addition to any table, but especially a Thanksgiving one.

Ingredients:
• 3/4 lb. small red bliss potatoes, uncoooked, quartered with skin
• 12 whole roasted garlic cloves*
• 1/2 cup heavy cream
• 2 tbsp. butter
• Salt and freshly-ground black pepper
• 1 tbsp. chopped green onion, for garnish (optional)

Directions:
In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender — do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.

* Make the roasted garlic yourself, it's easy and oh so much better. Just make sure to cook the cloves long enough to really get the sugars cristalized. Yum. (My mouth's watering just thinking about it!)