Brock’s Ginger, Habañero and Roasted Garlic Mashed Potatoes

[NOTE]: The reason this recipe has some approximate measures is because I invented this myself. A little more of something and a little less of something else still works, as long as it’s not less garlic. Always more
garlic!

Ingredients:
Olive oil
4 tablespoons [55 g] Butter
2-3 whole heads of garlic
8 large red potatoes, washed and cubed (skins left on)
2 inch [5cm] finger of whole ginger, minced
2-3 minced habañero peppers of different colors, if possible
1 pint [500 ml] heavy cream
Salt

Other Materials:
Aluminum foil
Collander
Large pot
Oven-safe pan
Potato masher or a really sturdy fork

Preparation:

• Pre-heat your over to 400°F [205°C].
  [NOTE]: Garlic can be roasted along with the turkey at 350°F [175°C], but must be roasted for longer.
• Cut horizontally across the heads of garlic, just low enough to expose the tops of each clove through the leaves.
• Place each garlic head, exposed cloves pointing up, in a separate pouch made from aluminum foil. These pouches should open upward but not on the sides or bottoms to prevent the oil from leaking out. Fill each pouch with
  olive oil until the oil touches the tops of the exposed cloves. Close the aluminum foil pouch over the garlic
  heads.
• Place the garlic head pouches in an oven-safe pan and bake in the oven for 30-40mins (longer if at a lower temperature). When fully roasted, the garlic cloves should be slightly brown and soft to the touch.
• Allow the garlic heads to cool and, using a small fork or your fingers, remove the roasted cloves from the garlic leaves and keep the garlic oil. Discard the leaves and pouches.
• Place cubed potatoes in a large pot and fill the pot with enough water to cover the potatoes.
• On high heat, boil the potatoes until you can easily stick a fork through the cubes.
• Drain the water from the potatoes with a collander.
• While the potatoes are still hot, mix in the butter, roasted garlic cloves and garlic oil, ginger, and a very small amount of the habañero peppers (less than 1/6th of one pepper is sufficient) including multiple colors if possible. Habañero peppers add heat, but not much spice. Feel free to add more peppers for more heat!
• Mash the potato mixture, periodically adding just enough heavy cream for the potatoes to maintain a creamy consistency.
• Add salt to suit your tastes.
• Cover the pot to retain heat/moisture until the potatoes are served.