I got this recipe from Avery's e-newsletter, The Monthly Mash. Enjoy!
"Much thanks to Sean Z. Paxton, The HomeBrew Chef, for this recipe! Please go to www.homebrewchef.com for more of Sean's recipes.
2 lbs. Potatoes, peeled & cut into chunks
2 Heads of Garlic
2 T Olive Oil
8 Sprigs of Thyme
Sea Salt and Pepper
1 Cup Unsalted Butter
1 Cup Heavy Cream
2-4 T Avery IPA
1. Cook mashed potatoes according to your favorite recipe, but hold off on adding too much butter or milk.
2. Preheat oven to 300° F.
3. Take each head of garlic, remove papery skin. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the garlic cloves. Take a small square piece of foil and place the cut head in the center. Drizzle 1 tablespoon of olive oil on top of each head then a sprig of thyme. Season with a touch of salt and pepper; wrap each up and place in the oven for 25-30 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes. Squeeze insides into a bowl and mash with a fork.
4. In a medium pan, add butter, cream and 2 sprigs of thyme and turn heat to medium. Bring the mixture to a boil, turning down to low and simmer for 10 minutes. Remove the sprigs and add garlic paste and simmer another 3 minutes, using a whisk to stir and breakup the garlic. Season with salt and pepper and add Avery IPA.
5. Add 1 cup of the garlic cream to the mashed potatoes and fold in. Taste and see if you need more flavor, depending on your garlic and hop need!"