Garlic mash potatoes

Modified recipe from Ad Hoc by Thomas Keller.

To feed 12 people comfortably:
10 Russet potatoes
125g salted butter - cut into 8 pieces
4 bulbs roasted garlic (brush with canola oil and cover with foil, roast at 200C for 35mins)
2 cups half & half (1 cup of whipping cream + 1 cup of milk) warmed

Wash and quarter the potatoes. Cook the potatoes at low simmer, starting with cold salted water. Make sure that the potatoes are cooked thoroughly. Drain the water and dry out the potatoes in the same pot by heating it for 1-2 minutes.

Peel the potatoes and push them through the ricer.
Mix in some garlic and butter while "mincing" the potatoes.
This can be prepared up to 3 hours prior to serving.

Just before serving, heat the mashed potatoes in the pot at medium heat. Whip in the heated half-and-half.

Serve warm

Learning points & tasting notes: Make sure the potatoes are cooked thoroughly. I had a hard time putting them through the ricer as they were slightly undercooked.