Roasted Garlic Mashed Potatoes
1 head of garlic
2 tablespoons olive oil
6 medium-sized Yukon Gold potatoes, peeled (I used red-skinned potatoes this time)
3 tablespoons butter
1/4-1/2 cup milk or half and half
Salt and pepper to taste
Preheat oven to 400 degrees.
Slice the top third of the head of garlic off, leaving the end with the root intact so so that it is still held together. Place the garlic on a piece of aluminum foil and drizzle with the olive oil. Wrap the aluminum foil around the head of garlic forming a pouch. Roast the pouch on a cookie sheet for 40 minutes or until the garlic is soft and golden brown. Once cooled, squeeze the garlic cloves from their skins and mash with a fork until smooth.
Meanwhile, place peeled potatoes in a pot, cover them with water, and bring to a boil. Reduce heat to low and simmer the potatoes for 15 minutes, or until they are very tender. Remove pan from heat and strain the potatoes. Using a potato ricer or hand masher, mash the potatoes together with the roasted garlic and butter. Add enough milk until the desired texture is reached. Salt and pepper to taste.