4 Yukon potatoes-washed and cut into eighths
2 heads garlic, peeled and left whole
Chicken stock
Half and half
Butter
Sea salt
Fresh ground black pepper

Place garlic in small tin with enough olive oil to cover. Add sea salt. Cover loosely with foil and roast in 350°F oven for 30 minutes. Remove foil and cook an additional 15 minutes. In a small pan, place potatoes with enough chicken stock to cover. Simmer, covered, 30 minutes; remove lid and continue cooking until stock is reduced by half and potatoes are tender. Add garlic and pepper to potatoes in stock. With a firm whisk, smash mixture, adding butter and half and half. Do not use mixer. Add salt to taste. Mixture should be the consistency of coarse oatmeal.