4 heads garlic

Olive oil

2 bags 5 lbs (2.27 kg) russet potatoes, peeled and cut into large cubes (about 22 potatoes)

3/4 cup (180 ml) butter

1 cup (250 ml) 35% or 15% cream

1 cup (250 ml) milk, approximately

2 teaspoons (10 ml) chopped fresh thyme

Salt and pepper

With the rack in the middle position, preheat the oven to 165 °C (325 °F). Slice the top off the heads of garlic. Place in the centre of a sheet of aluminum foil. Drizzle with olive oil and close to seal the foil.

Bake for about 1 hour and 30 minutes, along with the whole turkey, at its lowest heat setting (see note). Press out the caramelized garlic pulp. Set aside.

Meanwhile, in a large pot of salted water, cook the potatoes until very tender. Drain. Using a masher, coarsely crush the potatoes with the butter and garlic purée. With an electric mixer, purée the potatoes until smooth with the cream, milk, and thyme. Add milk, if needed. Season with salt and pepper.

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