1 head garlic
1 Tbsp. olive oil

  • slice the top off the garlic head, drizzle with oil, and wrap in aluminum foil
  • roast at 350°F for 45-60 minutes, until the garlic is soft
  • squeeze cloves out of head and mash into a paste

2 lbs. potatoes
salt
1/2 cup cream
3 oz. manchego cheese
1 Tbsp. olive oil

  • cube potatoes and cover with salted water in a large pot
  • bring to a boil and boil for 15-20 minutes, until tender
  • drain potatoes, return to the pot, and cook for a minute to evaporate moisture
  • heat cream, add to the potatoes, and mash
  • add garlic paste and cheese and stir until the cheese is melted
  • stir in olive oil and adjust salt to taste

source: https://www.washingtonpost.com/recipes/mashed-potatoes-manchego-and-olive-oil/