Elephant garlic is not a true garlic, it is a leek. It has a milder garlic flavor which means you can use it the same way as regular garlic in even larger quantities. The mildness also makes it very well suited to mashing in potatoes, roasting on kabobs or slicing into scalloped potatoes. Our favorite way to use it is roasted: take a knife and cut through the wrappers at the neck of the garlic. Peel the wrapper so that the head stays intact at the root end. Pour 2 Tbsp. olive oil or a pat of butter on top of the head, bake at 350 degrees for 45 minutes to an hour, until the skins on the cloves are browning. Add a little water to the bottom of the pan and keep baking for 15 minutes. The garlic should be soft. It can be squeezed out of the clove onto crusty French bread. Top with goat cheese and accompany with red wine.