How to roast garlic-
Preheat the oven at 400F.
Cut the top off the head of garlic, exposing the
cloves. Drizzle with olive oil, lemon juice and
sprinkle with 1 teaspoon of thyme and kosher salt.
Place in a terra cotta roaster or wrap in aluminum
foil. Roast for 1 hour. Allow to cool completely.
As soon as it's not too hot to handle, squeeze out
the softened garlic cloves. Set aside.
Boiling the potatoes-
Peel the potatoes, cut them into 2-inch chunks and
place them in a large pot. Fill it with cold water
until the potatoes are barely covered. It's
important to start with cold water so the potatoes
cook evenly. Bring to a boil, add 1 teaspoon of
salt and reduce the heat to medium-high (if you
cook the potatoes at a roaring boil, they might
fall apart). Cook for about 20-25 minutes. The
potatoes should be fork-tender. Remove from the
pot and drain; allow the potatoes to cool a
Warm the crème fraîche and the heavy cream,
separately, for 30 seconds in the microwave (or in
Once the potatoes are cool enough to handle and
have dried thoroughly, return them to the pot over
low heat (to ensure there is as little liquid as
possible). Turn off the heat. Using a potato
masher or a potato ricer, mash the potatoes. Add
butter, the puréed roasted garlic, the chopped
sun-dried tomatoes and lemon zest. Stir well,
using a wooden spoon. Add the warm crème fraîche,
then add the heavy cream until you reach the
desired consistency (I used 3/4 cup of cream).
Finish with the parmesan cheese.
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