Ingredients:
1 whole head of garlic
1 tablespoon olive oil
Piece of foil
5 to 7 medium russet or Yukon gold potatoes, peeled and cut into 2″ chunks
1 1/2 teaspoons salt, divided
Fresh ground black or white pepper
2 tablespoons butter, plus more for the top
1/4 to 1/2 cup warm milk or heavy cream
Chopped chives or Italian parsley
Directions:
To roast garlic, cut off the top (stem end) of the head of garlic. Place the garlic in a piece of foil and drizzle with the olive oil. Wrap tightly and roast in a preheated 375 degree oven for about 45 to 55 minutes until it’s completely soft and caramelized. Let cool slightly, then squeeze it into a small bowl and roughly mash. Fill a large pan with water. Add potatoes and 1 teaspoon of the salt, bring to a boil. Reduce heat to medium, cover and cook 20 to 30 minutes or until potatoes are really tender when pierced with a fork. Remove from heat and drain potatoes in a colander. Return potatoes to the pan. Mash potatoes with a potato masher. Stir in butter, mashed garlic, remaining 1/2 teaspoon salt and 1/4 cup of milk or cream. Add extra milk or cream, a little at a time, if necessary, for desired consistency. Season with a little extra salt and pepper if they need it. Serve with more butter and chives or parsley on top.
