Roast Garlic Mashed Potatoes

These are great served with the pot roast. If you don't love garlic, cut down on the amount you use. Never use an electric mixer to mash potatoes, it breaks down the gluten and makes them gluey. Mash with a fork, or use a hand masher. Lumps are good.

Roast Garlic Mashed Potatoes

1 medium head garlic
1 tablespoon olive oil
1 pounds russet potatoes, peeled and quartered
2 tablespoons butter
1/4 cup milk
1 tablespoon romano or parmesan cheese, grated
salt and pepper to taste



Preheat oven to 350 degrees F.
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, cheese, and salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash to desired consistency.