Roasted Garlic And Rosemary Potato Puree

Cut thin slice off top of garlic bulb to just expose the cloves. Drizzle oil onto bottom of 8-inch baking pan and place garlic, cut side down, on oil.

Cover with aluminum foil and bake in a 350 degrees F oven for 30 to 35 minutes or until garlic is soft. Allow to cool.

When cool enough to handle, squeeze out roasted garlic. Chop or mash with fork. Set aside.

While garlic is cooling, combine 5 cups water, potatoes and 1 1/2 teaspoons of the salt in large saucepan, then bring to a boil. Reduce heat to medium, cover and cook for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Drain potatoes thoroughly in colander. Return to saucepan and heat over medium-low heat for 2 to 3 minutes to dry potatoes, stirring occasionally.

Mash potatoes with potato masher or beat with electric hand mixer. Stir in roasted garlic, butter, rosemary and 1/2 cup of the hot cream.

Add additional cream, a little at a time, if necessary, for desired consistency. Beat until light and fluffy. Season to taste with additional salt and white pepper, if desired.

Serve immediately.