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Makes 6 half cup servings
Pre-heat oven to 375°F. Using your fingers, rub off the outer most
white peel off the garlic (don't worry about leaving a lot of peel, roasted
garlic peels easily once it is cooked). Place head of garlic in center
of a six inch square of aluminum foil. Drizzle olive oil over the top
of garlic. Wrap foil around garlic and bake for 45 minutes. Remove from
oven, open foil and allow to cool.
Boil potatoes for 15-20 minutes or until potatoes are tender when pierced
with a fork. Drain.
Peel garlic by squeezing the cooled cloves into a bowl (I could make
a disgusting analogy to a teenage skin problem here, but I won't). In
a large mixing bowl, purée
garlic with half the butter and milk, using a hand blender or mixer. Add
potatoes and remaining butter and milk and mix until smooth. Add salt
and pepper to taste.
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