Roasted Garlic Mashed Potatoes

Yield: Serves 4

2 whole heads garlic
1 Tablespoon olive oil
4 potatoes, peeled, cut in 1/2" cubes (Yellow Finn)
1 Tablespoon butter
1/2 to 3/4 cup hot milk
Salt and pepper
Garnish:
2 Tablespoons chopped parsley (Italian flat leaf)
1 Tablespoon chopped chives

Preheated oven to 350 F. Slice tips off garlic, toss with olive oil,
then put heads, tip side up, in a small baking dish and cover loosely with
foil. Bake for 25 t0 30 minutes or until garlic is soft and tender. Cool
and squeeze out pulp. Mash with fork until pureed.
Boil or steam potatoes until tender; drain well. Mash potatoes; mix in
butter. Beat in hot milk gradually, mixing until a soft, smooth
consistency. Stir in roasted garlic puree. Add salt and pepper to taste.
Garnish the dish with parsley and chives.

Source: Shepherds Garden Seeds

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