Garlic Mashed Potatoes

Yields: 4 Servings

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
½ stick butter, softened
Salt and pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.

Put the cut potatoes in a large pot, cover with cold water, and add salt. Bring to boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander.

While the potatoes are still warm, press them through a potatoe ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Prep Time: 30 minutes
Cook Time: 40 minutes