Rub skins of the garlic with olive oil. Bake at 350°F for 15 minutes. Set aside.

Drain potatoes and add enough half and half, while mashing, to get the consistency you want.

Squeeze the roasted and cooled garlic out of the skins into the mashed potatoes. Add egg and cheese, mixing rapidly.

Season with salt and pepper to taste. Good sea salt goes a long way for taste.

Serve promptly; don't let it sit around, as the cheese loses its stringy effect.

Submitted by: sasha boulanger