Garlic Mash

2 tsp olive oil 15 garlic cloves, peeled 1/3 cup white wine salt 1-1/2 lbs Yukon gold potatoes, peeled 1/3 cup whipping cream 1/2 cup butter salt and pepper 1/2 tsp nutmeg (or to taste)

1. Heat oil in a small skillet on medium low heat. Add garlic and brown the garlic cloves, turning them often, 3 to 4 min. Add wine into pan, season with salt and gently simmer until garlic is very soft. About 15- 20 min. If you run out of liquid in the pan continue to add a little water until the garlic is very soft and becomes glazed with the reduced liquid. Reserve. 2. Quarter potatoes and cover with salted cold water. Bring pot to boil on high heat, reduce to simmer and cook potatoes until fork tender. 3. While the potatoes are cooking add the cream and butter to another small pot and warm to melt the butter 4. Drain the cooked potatoes thoroughly. Add the cream mixture a little at a time while roughly mashing the potatoes and finally fold in the braised garlic cloves. Season to taste. Serves 4

Very tasty. I chopped up the garlic a little so that the pieces were smaller and was spread more through the potatoes.