2 kg Sebago potatoes
120 ml cream
80 ml olive oil
½ glass of white wine
1 head of garlic, cut in half and roasted until golden brown
300g stale bread
Place the peeled and chopped potatoes into a saucepan of cold water, bring to a boil then simmer until the potatoes are soft.
Pour the cream into a saucepan and bring to a simmer, then tear the bread into chunks and place into the cream, as the bread soaks up the cream and softens pour in the white wine and bring to a boil
Place the peeled roast garlic into the mortar and pestle and crush to a paste, then add the olive oil.
Mash the potatoes until smooth then stir in the bready/cream mixture and the crushed garlic, mix until all combined and serve.
Serve with a drizzle of olive oil and salt to taste.