Garlicky Gorgonzola Mashed Potatoes

Start by roasting the garlic since it takes the longest. Preheat the oven to 400 F. Cut the top off the garlic exposing the cloves inside. Place on a sheet of tinfoil, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Wrap tightly in tinfoil and roast at 400 degrees for 30 minutes.

While the garlic is roasting, peel the potatoes and cut them in half. Place in a large pot and cover with cold water. Season water with 1 teaspoon of salt. Bring to a boil and boil potatoes uncovered until fork tender, about 20 minutes.

While the potatoes are boiling, heat the second tablespoon of olive oil in a large skillet over medium heat. Separate the shallot rings and add to the skillet. Cook over medium heat, stirring occasionally, until shallots are golden and caramelized, about 20 minutes.

When the potatoes are fork tender, drain them and return to the hot pot. Add the butter and half and half. Start with a ½ cup and add up to ¾ cup if necessary. Add gorgonzola cheese and mash potatoes until desired consistency is reached.

When the garlic is cool enough to handle, unwrap and squeeze out the roasted cloves. Add to the potatoes in the pot along with the caramelized shallots. Season with salt and pepper. Mix well. Serve immediately or cover with plastic wrap and refrigerate. Reheat in the microwave.