Chef Wendy Jordan's "GET-A-MAN" Potatoes with Dijon Aioli and Roasted Garlic Jus | Idaho Potato Comm

Ingredients

• Begin with the potatoes
• 6 each Idaho® potatoes, peeled and left whole in cold water
• 3 tablespoons butter, softened
• 3 cloves garlic, minced
• 3 cups heavy cream
• 2 cups Parmesana Reggiano, finely grated
• Salt to taste
• White pepper to taste
• Nutmeg, freshly grated to taste
• Dijon Aioli
• 2 cups canola oil
• 10 cloves garlic, root ends trimmed
• 2 each eggs
• 2 tablespoons Lemon juice, strained
• 1 tablespoon Dijon mustard
• 2 TBSP Champagne vinegar
• Roasted Garlic Jus
• 1 Gal Very rich chicken, veal or beef broth
• 10 cloves Garlic, roasted and wiped of residual oil