Peel potatoes, halve and boil for 25 min. Do not cut up into little pieces as you will make the mashed potatoes watery.
Coat garlic on skin with olive oil and bake at 350 for 15 min.
Set aside drain potatoes and add enough half and half while mashing to get the consistancy you want. Squeeze garlic out of skins into the mash, add egg and cheese, mix rapidly and add salt and pepper to taste. Good sea salt goes a long way for taste.
Serve promply, don't let it sit around as the cheese loses it's stringy effect.
Submitted by: sasha boulanger
