Roasted Garlic Mashed Potatoes: 

3 heads garlic, halved 
3 tablespoon olive oil 
2 pounds potatoes, peeled and diced 
4 ounces (1 stick) butter, cubed 
1/2 to 3/4 cup heavy cream (Maureen substituted Butter Milk)
Salt and white pepper

Preheat the oven to 450 degrees F. 
Place the garlic on a pie pan and drizzle with olive oil. Season 
with salt and pepper. Place in the oven and roast for 35 to 40 
minutes, or until tender and golden brown. Remove from the 
oven and cool. Squeeze or remove the garlic cloves from the 
head and place in a small bowl. Using a fork, mash the garlic 
until smooth. Place the potatoes in a pot of salted water and 
bring to a boil. Reduce the heat to a simmer and cook the potatoes 
until fork tender, about 12 to 15 minutes. Remove the pan from 
the heat and drain. Place the potatoes back in the pot and return 
to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to 
dehydrate the potatoes. Remove the potatoes from the heat. 
Add the garlic and butter. Using a hand-held masher, mash the 
butter and garlic into the potatoes. Add enough cream until 
desired texture is achieved. The potatoes should still be sort 
of lumpy. Season the potatoes with salt and pepper. 

Yield: 6 to 8 servings