Directions

1. Preheat an oven to 450°F.
2. For each garlic head, remove as much of the papery outside skin as you can. (Use your hands to gently rub off the loose skin.)
3. With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.
4. Place each head in the center of a piece of foil.
5. Drizzle 1 tbsp. of olive oil over each head, then top with a sprig of thyme and season with a touch of salt and pepper.
6. Remove from the oven, open each pouch and let cool for 5 minutes.
7. Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.
8. Mash the garlic with a fork until smooth.
9. Add the potatoes to a large pot of cold, salted water.
10. Boil over high heat until the potatoes are fork tender.
11. Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)
12. Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.
13. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
14. Remove the thyme sprigs, add the garlic paste, and simmer for another 3 minutes. (Use a whisk to stir and break up the garlic. )
15. Season with salt and pepper to taste.
16. Stir in the IPA.