Roasted Garlic Mashed Potatoes With Variations

Directions

1. 1. Preheat oven to 375F.
2. 2. Remove white papery skin from garlic head (don't peel or possibly separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375 oF for 1 hour; cold 10 min. Separate cloves; squeeze to extract garlic pulp.
3. Set aside. Throw away skins.
4. 3. Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 min or possibly till very tender. Drain. Heat lowfat milk in pan over medium heat till warm (don't boil). Add in potatoes, salt, and pepper, and beat at medium speed of a mixer till potato mix is smooth. Add in garlic pulp, and stir well.
5. Yield: 5 servings (serving size: 1/2 c.).
6. Variations:Mashed Potatoes With Sage: Omit garlic; add in 2 Tbsp. chopped fresh sage to lowfat milk, salt, and pepper.
7. Chive-and-Goat Cheese Potatoes: Omit garlic; add in 3 Tbsp. chopped chives and 1/2 c. (2 ounces) crumbled goat cheese to lowfat milk, salt, and pepper.
8. NOTES : I prefer Yukon Gold potatos for mashed....they look and taste like you have use quite a bit of butter....