Roasted Garlic Mashed Potatoes

When you consider how easy it is to make mashed potato's, it's a wonder that most people only have them a couple times a year, mostly on holidays. The key to making mashed potato's is to peel and cut the potato's into small pieces about 1" x 1" and let the potato's cook in water until completely softened. When the potato's are cooked properly, you will only need a potato masher and spoon, not a electric hand mixer to make creamy mashed potato's.


Ingredients
2 - 3 large russet potato's
1 cup 1% milk, more if needed
1 tablespoon butter
1 whole garlic clove
Olive oil
Salt and pepper
 

Preparation:
Peel the potatos and cut them into small pieces about 1' x 1". Place the potatos in a large stock pot with plenty of salted water. Bring the water to a boil and reduce the heat to simmer and cook for about 20 minutes.

Take your garlic clove and cut off the top. Cut a piece of tin foil, make it into a bowl shape and place on a baking pan. Place the garlic clove into the tin foil cup and drissel with olive oil and a grind of salt and pepper. Loosly close the top of the tin foil cup over the top over the top of the garlic clove and bake at 350 degrees for about 20 minutes. The roasted garlic will be done when the cloves are golden brown and soft as butter.

 

Place the cooked potatos into a large mixing bowl. Add the milk, butter, roasted garlic cloves and salt and peppper. Use your potato masher and mix until creamy smooth. If you find the potatos are still too thick, so add more milk to achieve the proper consistancy. Salt and pepper to tase and your ready to serve.