Cut off the top of each head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 40-45 minutes, or until the garlic cloves are soft and golden brown. Set aside.
Peel and chop the potatoes into chunks. Place them in a large saucepan and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the milk and roasted garlic cloves (squeezed out of their skins) to the butter mixture. Stir well to combine and keep warm.
Once the potatoes are cooked, drain them and return them to the saucepan. Mash the potatoes with a potato masher until smooth.
Pour the milk and roasted garlic mixture into the saucepan with the mashed potatoes. Stir well to combine. Season with salt and pepper to taste.
Serve the roasted garlic mashed potatoes hot as a side dish. Enjoy!
Cut off the top of each head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 40-45 minutes, or until the garlic cloves are soft and golden brown. Set aside.
Peel and chop the potatoes into chunks. Place them in a large saucepan and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the milk and roasted garlic cloves (squeezed out of their skins) to the butter mixture. Stir well to combine and keep warm.
Once the potatoes are cooked, drain them and return them to the saucepan. Mash the potatoes with a potato masher until smooth.
Pour the milk and roasted garlic mixture into the saucepan with the mashed potatoes. Stir well to combine. Season with salt and pepper to taste.
Serve the roasted garlic mashed potatoes hot as a side dish. Enjoy!
