Ultimate Mashed Potatoes

Remove the papery outer layers from the head of garlic. Using the heel of your hand, press down on the head to seperate the cloves. Do not peel the cloves.

In a saucepan, combine the garlic cloves, shallots, mushrooms, cream, and butter. Cook on low heat for 20 to 30 minutes until the garlic cloves are very soft. Check often and add more cream if necessary during cooking.

Strain the cream mixture into another saucepan. Keep the liquid warmby covering the pan and putting it in a warm place. Let the solids cool.

In a large saucepan, cook the potatoes in lightly salted water to cover by about 1 inch over high heat until boiling. Reduce the heat and simmer for about 20 minutes until the potatoes are tender and can easily be pierced with the tip of a knife. Drain and return the potatoes to the pan. Set the pan over low heat and shake the pan gently for a few minutes to dry the potatoes. Remove from heat and set aside to cool.

Transfer the cream to a blender or food processor. Using your fingers, squeeze the pulp from each clove of garlic into the cream. Discard the outer skin. Squeeze the shallot pulp unto the cream and discard its skin. Put the mushrooms into a small strainer and press against its sides to extract as much liquid as possible from the mushrooms. Add the liquid to the cream. Discard the mushrooms or chop them and add them to the cream. Purée the mixture until smooth (if you are using the mushrooms, the mixture will not be completely smooth). Season to taste with salt and pepper.

Mash the potatoes with a potato masher or fork. Add the puréed garlic cream and continue to mash and stir until well mixed and lump-free. Heat over medium heat until hot. Serve immmediately.