Roast Garlic Mashed Potatoes
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8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tablespoons butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tablespoons Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest
possible heat and simmer until soft; 30 to 40 minutes. Drain off oil.
Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for
1 hour, or until soft. While still hot, peel and mash, or pass
through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into
potatoes. Stir in cheeses and season with salt and pepper. Spoon into
a gratin dish. Place in a 400F oven for 12 to 15 minutes or until
browned and bubbling.