Loose Cannon Mashed Potatoes

1 Head of Garlic, roasted & smashed into a paste*

1 T Olive Oil

 Salt & Pepper

5 lbs Potatoes

1/2 C  Butter, Unsalted

1/2 C  Heavy Cream

3   T Loose Cannon

Salt and Pepper

In a medium pan, add butter, cream and turn heat to medium.  Bring the mixture to a boil, turning down to low and simmer for 10 minutes.  Add roasted garlic paste* and simmer another 3 minutes, using a whisk to stir and breakup the garlic.  Season with salt and pepper. TURN OFF HEAT then add Loose Cannon.  (hoppy beers will turn bitter the more they are exposed to heat)

Prepare mashed potatoes as usual.  Then add 1/2 cup of the garlic cream at a time to the mashed potatoes , folding  in. Add additional depending on how much  flavor  you want. 

TO ROAST GARLIC: Remove as much of the papery outside skin as you can, cut the top 1/5 of the head off, exposing the tops of the garlic cloves.  Drizzle olive oil on top then a sprig of thyme &a touch of salt and pepper. Wrap in aluminum foil and bake at 350 for 25-30 minutes or until soft.  Remove from the oven, open and let cool for 5 minutes.  Squeeze the cloves out into a bowl and mash with a fork until smooth.