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.
