Mashed Potatoes with Roasted Garlic

Ingredients

• •3 pounds medium sized russet potatoes, all of a similar size
• •2 teaspoons salt
• •3/4 cup milk
• •6 tablespoons butter
• •salt and freshly ground pepper to taste
• •1 head of garlic, unpeeled
• •2 teaspoons olive oil

Directions

1. 1Preheat oven to 350° F.
2. 2Peel the potatoes. Cut them into even sized chunks and put them into a pan of cold water.
3. 3Bringing to a boil over high heat. Add salt.
4. 4Turn heat down, cover and simmer slowly for 15-25 minutes, or until tender when pierced with a fork.
5. 5Drain water reserving 1/2 cup or so of the cooking water.
6. 6While the potatoes are cooking, place the garlic on a pan or a garlic baker. Sprinkle with olive oil, and bake for 30 - 45 minutes, or until tender when pierced with the tip of a sharp knife.
7. 7Remove from the oven and let cool.
8. 8Peel the garlic and shallots and mash with a fork.
9. 9Mash potatoes in pot using a fork or potato masher.
10. 10In a small saucepan, combine butter and milk and bring almost to the boil. This can be done in a microwave.
11. 11Set potatoes over lowest possible flame and gradually add the butter mixture, gently mashing with a potato masher or large fork. 12) Beat in by tablespoons as much of the potato cooking water as is necessary to bring mashed potatoes to the proper consistency - not pasty or heavy but they must hold their shape firmly on a spoon.
12. 12Add roasted mashed garlic. Mash steadily for about a minute to fluff
13. 13season with salt and pepper, then cover the pot and let potatoes stand over a very low flame for 3 minutes. This process makes them lighter.
14. 14Serve.