Directions

1. Garlic Puree: If using non-peeled garlic start with step #2. If using peeled garlic start with step #3.
2. If using non-peeled garlic: Bring a small pot of water to a boil. Add the garlic cloves and boil for 2 minutes. Drain and peel the garlic.
3. Put a pot on the stove over medium heat. Add ¼ cup of Clebby’s Avocado Oil and the peeled garlic. Cook until the garlic is very soft, about 15–20 minutes.
4. Stir in the flour and cook for 2 minutes, whisking constantly.
5. Slowly add the milk and cook until the mixture thickens and bubbles, 3–4 minutes.
6. Purée the mixture with an immersion blender (or carefully in a regular blender) until smooth. Set aside.
7. Potatoes: Place the potatoes in a large pot and cover with generously salted water by 1 inch.
8. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 15 minutes.
9. Drain the potatoes, then pass them through a potato ricer back into the pot (or mash until very smooth).
10. Return the pot of potatoes to medium-low heat.
11. Gently stir in the remaining ¼ cup of Clebby’s avocado oil, the garlic purée, the cream, parsley, salt, and white pepper.
12. Cook just until everything is blended and heated through, about 2 minutes.
13. Taste and adjust seasoning before serving.