Preheat oven to 350°F. Remove outermost papery
leaves from garlic but do not break bulbs apart or remove thin paper
sheath covering each clove. Rub garlic bulbs with olive oil and wrap
together with thyme sprigs in a loose aluminum foil packet. Place
packet in a baking dish and roast until garlic is very tender (about
1 1/2 hours). When cool enough to handle, peel garlic and squeeze
soft cloves into a bowl.
Place potatoes in a large saucepan and cover by 1 inch with cold
salted water. Bring to a boil over moderately high heat. Cover and
cook until potatoes are tender (15 to 20 minutes). Drain. Purée
potatoes in a food mill or potato ricer, or mash with a potato masher
(not a food processor). Return to a clean saucepan; stir in cream,
butter, and garlic cloves, and beat well. Season to taste with salt
and pepper. Transfer to a warm bowl and garnish.
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