Corny Garlic Mashed Potatoes

Remove the papery outer skin from garlic (do not peel or separate cloves). Brush the head of garlic with oil. Wrap in heavy-duty aluminum foil. Bake at 425 degrees F for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off of the garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside.

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain the potatoes and add them into the bowl with the garlic. Add the butter, sour cream, milk and parsley; mash. Add the onions, corn, salt and pepper; mix well.

Spoon the mixture into a greased 11″ x 7″ x 2″ baking dish. Sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.