Roasted Garlic Mashed Potatoes
Take between 7 and 12 medium sized golden potatoes, peel, then dice and put them in a large pot of boiling water.
Take two to four whole bunches of garlic and wrap them in tinfoil before placing them in a 350* oven for 45 minutes.
After the garlic has shown a sticky golden residue on the tinfoil (I generally wrap them up and leave the top exposed for this very purpose), unwrap and peel each clove, removing any inedible bits. Put the whole of the group to the side.
When the potatoes are soft enough to crumble, remove from the stove and drain them.
Either with a potato masher or a mixer, start mashing (or whipping) the potatoes, take quarters of butter (or butter substitute) and after cutting them into quarters, add a quarter of a pound, add the roasted garlic, take your milk or milk substitute of choice and start with a half cup, adding milk and butter to taste.
I generally find a cup of original rice milk and close to a pound of butter substitute works fine (for my vegan friends) - especially when I use the whipping extension for my KitchenAid mixer. More milk means a creamier texture so go by quarter cups at a time.
You can complete the dish by placing it in a covered casserole dish, adding pats of butter in the top all around, covering it and putting it on a cookie pan or over tinfoil, and then sticking it in the oven to bake for 20 minutes right before serving it with a mushroom gravy.
The more you love garlic, the more bunches you should indulge in. A garlic roaster is unnecessary. I've found tinfoil works excellently. Salt should not be added by the cook. Butter or butter substitute has enough for a non-jaded palate, and people can always add it at the table to taste.
I've never written up a recipe before so if something seems unclear or I haven't given enough detail, please let me know.
