Yellow Curry Mashed Potatoes

For the yellow curry sauce:
Preheat oven to 350ºF.

Remove outer coating of shallots and ginger. Slice ginger thinly. Drizzle shallots with oil and wrap in foil. Arrange ginger in a single layer, drizzle with oil, and wrap in foil.

Peel the outer shell of the garlic. Cut top quarter inch or so off the heads of garlic to expose the cloves. Drizzle with oil, and wrap each head of garlic in foil.

Bake shallots, ginger and garlic for 15 minutes. Remove ginger, increase temperature to 400ºF, and continue roasting shallots and garlic for another 30 minutes. They will get very soft and have great flavor.

After the first 15 minutes of roasting, soak chilies in boiling water for 15 minutes. Remove from water.

Add all the yellow curry ingredients to a food processor. Pulse or puree until it form a paste.

For the potatoes:
Peel potatoes. Boil in 6 quarts of water until fork-tender. Let cool a little. Place in the bowl of a stand mixer and mix until mashed. Add the butter and half-and-half until combined. The potatoes should be smooth. Season to taste with salt and pepper.

In a skillet, add coconut milk and the yellow curry sauce. Mix until combined. Add to mashed potatoes and mix until combined. Serve and enjoy!