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Roasted Garlic Mashed Potatoes

potatoes

1 large head garlic
2 pounds potatoes (about 5)
3 tablespoons butter
1/2 cup hot 1% or 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Using chef's knife, trim 1/2 inch off top of garlic head. Remove any loose papery skin, leaving head un-peeled. Wrap loosely in foil. Roast in 400°F oven for about 45 minutes or until very soft when squeezed. Meanwhile, in large saucepan, bring lightly salted water to boil over high heat. Using vegetable peeler, peel potatoes; cut potatoes into 2-inch chunks. Add to boiling water. Reduce heat to medium-high; cover and boil for 15 to 20 minutes or until potatoes are tender enough to be easily pierced with fork but not mushy. Drain well in colander. Return potatoes to saucepan; heat over low heat, shaking pan oc-casionally, for 2 minutes to dry potatoes completely. Turn off heat. Squeeze garlic out of skins into potatoes; add butter. Using potato masher or ricer, mash potatoes until smooth and no lumps remain. Add hot milk, salt and pepper; mash or stir until fluffy. Transfer to serving bowl. VARIATIONS Skinny Mashed Potatoes: Omit garlic. Reduce butter to 1 tablespoon; replace milk with 3/4 cup warm buttermilk. Stir in 2 tablespoon chopped fresh herbs before serving. Caramelized Onion Mashed Potatoes: Omit garlic. Increase salt to 3/4 teaspoon. In skillet, heat 2 tablespoons olive oil over medium-high heat; cook 2 onions, sliced, 2 teaspoons granulated sugar and 1/4 teaspoon salt, stirring, for 5 minutes. Reduce heat to medium; cook, stirring often, for about 15 minutes or until golden and very soft. Arrange on top of each serving of potatoes. Cheesy Mashed Potatoes: Omit garlic. Reduce salt to 1/4 teaspoon and butter to 2 tablespoons Along with milk, stir in 1-1/2 cups shredded old Cheddar cheese and 3 tablespoons freshly grated Parmesan cheese.

Contributor: Canadian Living - March, 1998

Yield: 4 servings

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