Lunch: Roasted Garlic Mashed Potatoes

Roasting garlic in the oven brings out its sweet, nutty flavor. So it doesn't overpower mellow mashed potatoes.

Ingredients

6 medium potatoes (about 2 lb)
6 unpeeled garlic cloves
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk

Instructions

Heat oven to 375 °F. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in foil. Bake potatoes and garlic 1 hour or until potatoes are soft.
In 8-inch skillet, heat oil and rosemary over medium heat 2 to 3 minutes, stirring frequently, until rosemary is fragrant.
Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency.

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