GARLIC CLOVES BRAISED IN CREAM

1 bulb garlic cloves, peeled
1 tablespoon butter
dash salt
1/2 cup heavy cream

Simmer a head of peeled garlic cloves in a small saucepan with a tablespoon of butter and a sprinkling of salt and pepper for 10 to 15 minutes, until very tender and colored no more than a buttery yellow.

Pour in 1/2 cup of heavy cream and simmer again over low heat for 5 minutes or so.

Mash the garlic into the cream with a fork, and use in mashed potatoes, sauces, and soups.

NOTES:
To peel lots of garlic cloves. Put cloves in boiling water for 30 seconds, then plunge into ice water. the skins will slid off

Source: Cooking with Master Chefs by Julia Child