These potatoes are buttery, creamy, and have just the right amount of roasted garlic. They are one of our favorite sides when we grill steak or kabobs.

This is one of those recipes that's all about adjusting to fit your preferences. I don't measure anything, so use the ingredients list below as a rough guide.

Ingredients

1 garlic
Olive oil
Salt & pepper
1 or 1 1/2 bags of yellow baby potatoes
3-4 Tablespoons Salted butter
2 Tablespoons milk
2-3 Tablespoons heavy cream

Instructions

Roast the Garlic
About an hour before planning to eat, preheat oven to 350. Cut the top off the head of garlic (you should see the tops of each exposed clove). Place into a square of heavy foil and pull the foil up towards the top, making a little pouch. Pour olive oil over the top of the garlic. Season with salt and pepper. Close the foil around the top. Place on a cooking sheet or in a small baking pan.

Bake garlic for 30-40 minutes, depending on the size of the garlic. It should smell aromatic and the cloves should be soft.

When the garlic is roasted and tender, remove from the oven. Unwrap the garlic and gently squeeze the softened garlic onto a saucer. I smash it with a fork. Set aside.

Potatoes
While the garlic is roasting in the oven, rinse and quarter the baby potatoes and place them in a large saucepan. Cover the potatoes with water. Add salt.

Cook on medium heat until potatoes are tender. You can add 1 Tablespoon of butter while they are boiling, or add all the butter later.

Once potatoes are tender, drain the water and put potatoes in a large bowl. Season with salt and pepper. Add 1-2 Tablespoon of butter. Mash with a potato masher.

Add milk. Season with salt and pepper to your preferred taste. Add heavy cream, and stir.

Optional: serve with an additional small slice of butter on top

Ideas

When I roast the garlic, I try to roast two. One for the potatoes, and one for spreading on crackers to enjoy while we're cooking and visiting in the kitchen.