Roasted Garlic Mashed Potatoes

1 head garlic

olive oil

4-6 medium russet potatoes (scrub well and leave the skin on)

4 Tbs. butter

1/2 c. milk

1 tsp. salt

To roast the garlic:

Cut off the top 1/2 inch of the garlic head. Place garlic on a piece of tin foil. Drizzle with olive oil. Wrap foil over garlic and close. Roast garlic at 400° for 30 min. or until garlic is very tender. (Tip: use a toaster oven so you aren't heating up your entire oven just for a head of garlic.) Let cool then squeeze the roasted cloves. Coarsely chop.

For the potatoes:

Cut the potatoes into large cubes. Place in a large pot and cover with water. Boil until potatoes are tender. Drain. Return the potatoes to the pot over low heat. Add the butter, milk, salt, and garlic (quantities are approximate- add more or less according to taste and number of potatoes). Mash potatoes but do not over-mix as potatoes will become gummy. Taste and adjust seasonings as desired.