• 2 lbs (about 5 to 6) Idaho potatoes, peeled and cut into 1-in chunks
• 1 c heavy cream, brought to a boil and kept warm
• 6 T butter, softened to room temperature
• Salt and cracked black pepper
• 1 small head garlic
• 1 t extra-virgin olive oil
• 1/2 c basil leaves, chopped fine, small leaves for garnish

Preheat the oven to 400°. Rub the garlic head with the olive oil.
Wrap in foil and bake for 45 minutes. Remove and let cool.
When cool enough to touch, squeeze out the garlic into a small bowl and set aside. The garlic should be the consistency of thick toothpaste.

In a large saucepan, cover the chopped potatoes with cold water and bring to a boil.  Reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
Drain well. Return to the saucepan and add the cream and butter.
With a hand mixer, blend until just smooth (do not over-whip).

Add the reserved garlic and the chopped basil.
Garnish each serving with small whole basil leaves.
Season generously with salt and pepper and serve immediately.