1 1/2 lbs. russet potatoes, peeled
1/3 c. heavy cream
2 Tbsp. butter
1 tsp. salt
1/4 tsp. ground pepper
1 head garlic, roasted
3oz. brie cheese, rind removed, cubed
1tsp. chopped fresh thyme leaves
1. Heat oven to 400 degrees. Remove excess papery outer layers from garlic, and cut in half lengthwise. Drizzle with olive oil and wrap in foil. Bake 30-35 minutes, or until garlic is soft when pressed. Let cool and squeeze cloves out of their skins.
2. Boil potatoes until tender.
3. Drain potatoes. Put them back on the stove on medium heat to ensure that any excess water has evaporated, and mash. Add all ingredients, including brie and roasted garlic, and blend until smooth.