smooth and richly satisfying—everyone loves this dish! Roasting brings out the
sweetness and nuttiness of the garlic to give more dimension to the mashed
2 whole heads garlic
1 tablespoon olive oil
4 Yellow Finn or other yellow potatoes, peeled, cut in 1/2-inch cubes
1 tablespoon butter
1/2 to 3/4 cup hot milk
salt and pepper
2 tablespoons chopped Italian parsley, 1 tablespoon chopped chives
Preheat oven to 350˚F.
Slice tops off of the garlic, toss with the olive oil, then put the heads,
tip-side up, in a small baking dish and cover loosely with foil. Bake for 25 to
30 minutes or until garlic is soft and tender. While garlic is roasting, boil or
steam potatoes until tender. Drain well. Cool the garlic and squeeze out pulp.
Mash pulp with a fork until puréed.
Mash the hot potatoes while mixing in the butter. Beat in the hot milk
gradually, mixing until soft and smooth. Stir in the roasted garlic purée. Add
salt and pepper to taste. Transfer to a warm serving dish, and garnish the dish
with parsley and chives. Serve immediately.