Instructions: 1. Heat the oven to 350. Remove all the outer papery layers covering the head, yet leave the garlic intact. Trim the top to expose the tops of the garlic.

2. Place the garlic on a sheet of tinfoil. Drizzle the garlic with olive oil and season with salt and pepper. Wrap the foil loosely around the garlic and place on a baking sheet. Roast in the heated oven until the garlic is soft, 40 to 45 minutes. Watch it carefully; depending on the size, it may take more or less time. If it starts to blacken, youll need to take it out.

3. Meanwhile, prepare the mashed potatoes. Place the potatoes in a medium saucepan. Add cold water to cover. Season with salt and bring to a boil.

Reduce the heat to a simmer and cook, uncovered, until the potatoes are fork-tender, 30 to 35 minutes.

4. Drain the potatoes and return to the pot. Squeeze the heads of roasted garlic to remove the sweet garlic paste. Add to the potatoes. Using a potato masher, "smash" to desired consistency. If you need a little liquid, add skim milk or chicken stock. Add fresh chopped herbs and season well with salt and pepper.

Notes: Instead of having mashed potatoes swim in butter and milk, try them with roasted garlic and lots of fresh chopped herbs. I like to leave the skins on the potatoes for added flavor.

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