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Garlic Mashed Potatoes

Makes 6 half cup servings

4 large potatoes, peeled and quartered (about 3 cups)
1 full head garlic (don't peel or separate)
2 Tbs butter
1/4 cup soy milk or buttermilk
sea salt and pepper to taste

Heat oven to 375 degrees 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 oven-proof plate. Drizzle olive oil over the top of garlic. Wrap foil around garlic or use a cover and bake for 45 minutes. Turn heat off and remove from oven, open foil and allow to cool. [ Note: There a ceramic garlic dishes for baking and a much better choice than foil. ]

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. 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.

Note: Leaving the peel on the potatoes will add nutrients making the dish even healthier. Besides, it cuts down on the time it takes to prepare and who cares what people say, you know your doing it for their health.

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