Smashed Potatoes with Olive Oil and Roasted Garlic

•red potatoes, medium in size, as many as you require, skins kept on
•¼ cup, or to taste, of the best extra virgin olive oil you can get
•½ half cup to 1 cup heavy cream
•handful chopped Italian parsley
•salt and pepper to taste
•whole bulb garlic, cut horizontally, rubbed with olive oil, and placed back in original form and wrapped in aluminum foil.

Roast garlic in 350 degree oven roughly ½ hour until soft when pierced with a knife. Boil potatoes gently in water in large stock pot until just done.

Warm cream in a pot on the stove
On a cutting board, gently squeeze out the bulbs of roasted garlic, being careful to avoid the papery skins, and add to the warmed cream. Incorporate the garlic and cream.
Place potatoes in serving bowl and gently smash each one with a potato masher, being careful to leave large whole chunks. This is smashed not mashed potatoes.
Pour cream into smashed potatoes until the potatoes absorb just enough cream so there isn’t a puddle of cream in the bottom of the bowl. Make sure to get out all the garlic if you reserve some cream back.
Drizzle olive oil over potatoes to taste and sprinkle with parsley, salt and freshly ground pepper and serve. (a dash of nutmeg, or chili powder, or cumin powder are interesting variations as are different fresh herbs or omitting garlic)