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Note: I did not include the garlic roasting time for this because I use Ree's how-to for roasting garlic, and all the info is there.
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1. Squeeze all the cloves out of your freshly-roasted garlic into a small dish, making sure to get as much of the olive oil and papery husks stuck to your hands as possible because cooking is supposed to be messy, right?
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2. Wash hands.
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3. Notice you missed a few cloves and get those suckers out too.
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4. Wash hands (again).
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You should have between 8-12 cloves. Use more or less depending on how garlicky you want the butter.
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Now, there's a couple ways you can go about doing this.
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The first way is a great stress reliever and involves a lot of mashing the garlic with the butter in a small dish with a fork, spoon, spatula, or other instrument of smashing, and will probably take a lot longer than the 3 minutes I've suggested. The result is still yummy and very edible so if you don't have a mini food processor, this is probably the way you should do it.
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The second way involves a mini food processor and is a lot easier and faster, but much less emotionally satisfying.
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5. Drop the garlic cloves into the mini food processor.
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6. Cut the butter into chunks and add to the processor.
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7. Pulse it a few times until you realize that loaf of bread you just cut a slice off of is whimpering and then just hold the button down until the butter and garlic are melded into deliciousness, about 30 - 45 seconds.
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8. Get a big smear on a knife and spread it on a piece of bread and enjoy while trying to figure out how to get every last bit out of the processor.
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9. Scrape the garlic butter into a small airtight container and store for up to 3-4 days (see below).
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Note: I only say this because I wouldn't trust it past that point. To be honest, the first time I made this recipe, I only used 1/4 stick of butter and the resulting stuff was gone in less than 24 hours, so I don't know that storage would really be an issue.
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10. Take a chunk of bread and run it around inside the processor container to get the rest of the garlic butter you missed.
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Things I've done with this garlic butter:
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Spread on fresh French bread and eaten it.
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Spread on fresh French bread, topped with shredded mozzarella cheese and toasted it in the oven.
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Spread it on corn-tortilla cheese quesadillas fresh off the frying pan.
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Spread it on corn-tortilla cheese quesadillas BEFORE putting it on the frying pan (be careful with this, the stuff burns easily).
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Spread it on roasted potatoes.
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Tossed it with steamed broccoli.
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And that was just in the past 12 hours. I've run out now, time to make some more!
