Roasted Garlic Mashed Potatoes

Roasted garlic becomes a magical thing when roasted in the oven. Add it to mashed potatoes and well you just have to try it. Left over mashed potatoes are great for all kinds of uses. Or even just heated up in the microwave.

2 pounds of Yukon Gold potatoes
1 whole garlic bulb
salt to taste
1/2 stick of butter
1 cup of half and half
freshly ground black pepper


Begin by heating your oven to 350 degrees. Slice the garlic bulb in half and place on a sheet of foil. Now drizzle with olive oil and place in the oven. This will take about thirty minutes to turn a lovely golden brown.

In a large pot for the potatoes, filled with cold water, add the potatoes quartered. Bring to a boil and simmer for 25 minutes. Now drain the potatoes and put them through a potato ricer. If you like chucks of garlic you can add them in as is or conversely you can put them through the ricer too. Now add the half and half, butter and salt & pepper. Top with fresh chives.

If you want you can skip the half & half and butter. For an alternative you can add extra vigin olive oil. This is equally as good.