Ingredients:

  • 2 pounds russet potatoes, peeled and quartered
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt, adjust to taste
  • Freshly ground black pepper to taste
  • 1 whole head of garlic
  • 1 tablespoon olive oil
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic and drizzle with olive oil and a pinch of salt. Wrap in foil and roast for 40 minutes until soft.
  2. Place quartered potatoes in a large pot and cover with cold water. Add salt and bring to a boil over high heat. Reduce heat and simmer until fork-tender (about 20 minutes).
  3. In a small saucepan, combine milk and butter. Heat over low until butter melts and mixture is warm.
  4. Drain cooked potatoes and return to the pot. Squeeze roasted garlic cloves into the potatoes and mash until smooth.
  5. Slowly add the milk-butter mixture to the potatoes, mixing until creamy. Season with salt and pepper to taste.
  6. Transfer to a serving bowl and enjoy hot.