Recipes:
Roasted Garlic Mashed Potatoes
INGREDIENTS
* 1 whole head garlic
* 1 teaspoon olive oil
* 3 large russet potatoes, peeled and chopped
* 1 teaspoon salt
* ½ cup milk
* 4 tablespoons butter
**SERVES:** 4
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MAKE AHEAD
For potato pancakes, mix leftover potatoes with 1 egg, 1 chopped onion and enough flour to make a stiff dough. Pat into thin patties and fry until golden.
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VARIATION
For a pretty presentation, stir in chopped green onions just before serving.
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DIRECTIONS
**1.** Preheat oven to 400°F. Brush a whole head of garlic with oil. Wrap loosely in aluminum foil. Bake garlic until very soft, about 25 minutes.
**2.** Meanwhile, cover potatoes with water in a large saucepan. Add salt. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes; drain. Place potatoes in a large bowl.
**3.** Add milk and butter to potatoes. Mash with a potato masher or fork until smooth and blended.
**4.** Separate 4 large garlic cloves from head. Hold garlic over mashed potatoes in bowl. Squeeze each clove out of its peel. Combine with potatoes.
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Make It Quicker
* For an instant side dish, you can prepare frozen mashed potatoes, then blend in the roasted garlic.
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