1 head garlic, peeled
1/2 c. butter, divided
1 c. heavy cream
10 lg. baking potatoes, peeled
1 c. milk, heated to boiling
2 tsp. salt
1/2 tsp. pepper

Combine garlic and 1/4 cup butter in saucepan. Cook over low heat (about 45 minutes) until garlic is tender. Add cream and cook 10 more minutes. Puree in blender. Quarter potatoes. Boil until tender. Transfer to large bowl and beat with hot milk until smooth. Beat in remaining ingredients and garlic mixture. Yield: 10 cups.