Garlic Roasted Mashed Potatoes

Ingredients:

• 1 large head garlic
• 1 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 sprigs rosemary
• 1 1/2 lbs russet potatoes, peeled and quartered
• 3/4 cup whole milk, gently heated

Directions:

1. Pull the excess husk off the garlic and then cut off the top of the head to expose the cloves. Pour a little olive oil over the garlic and add some salt and pepper.
2. Place the garlic in a small ovenproof dish with the rosemary. Add a little bit of water and cover tightly with aluminum foil.
3. Roast at 325 degrees for 30 or 40 minutes, until the garlic is soft.
4. Let cool and then squeeze the soft pulp from the garlic skins into a small bowl. Mash and set aside.
5. Put the peeled potatoes in a large saucepan and add just enough cold water to cover with 1 tsp salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Drain and then return to the pan. Cook over low heat, stirring continuously (this will evaporate off the remaining water).
7. Mash the potatoes, adding the garlic and the warm milk. Season with salt and pepper and serve.