Roasted Garlic Mashed Potato

I made Shepherd's Pie for dinner the other night and decided to try this mashed potato recipe from Feeding the Healthy Vegetarian Family as my husband loves garlic. Roasted garlic may be used, not just in mashed potatoes and other vegetable purees, but also on toast or bread, in tomato sauces, dips and salad dressings.

1 recipe roasted garlic (see below)
About 10 good-size all-purpose potatoes, peeled and coarsely chunked
2-3 tablespoons olive oil
1-1/2 cups hot milk
salt and pepper to taste

Roast the garlic.

In a large pot, cover the potatoes generously with salted water and bring to a boil. Boil the potatoes for 10-12 minutes, until tender. Drain potatoes (save the water for soup) and transfer to a large bowl. Grasping the garlic at the bottom of the head, squeeze the cloves out onto a plate and mash them with a fork. Add the garlic, 2 tablespoons olive oil, and most of the milk to the potatoes and mash them. Add more of the milk, if you need it, and salt and pepper.

Roasted Garlic

1 whole head of garlic, the fresher the better (summer/fall is the best time)
Olive oil

Preheat the oven to 400. Peel any loose papery skins off the garlic, then slice off the top third of the head, exposing the individual cloves. Put the garlic in a small baking dish and rub a little olive oil over the exposed cloves. Put a teaspoon or so of water in the baking dish. Cover tightly with foil and roast the garlic for about 40 minutes. When done, the cloves will be golden colored and feel soft when pierced with the tip of a paring knife. Serve or use at any temperature.