Garlic Mashed Potatoes

Preheat oven to 400ºF. Cut off the tip of the head of the garlic, exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on baking sheet. Bake for 35–40 minutes or until the cloves feel soft.

Place potatoes in large pot covered with cold water. Add salt and bring to a boil, reduce heat to simmer and cook until fork tender, about 15–20 minutes. Drain well.

Add butter, milk, sour cream and 4 top 6 of the roasted garlic cloves to pot with hot potatoes. Cover and let sit until butter is melted. Mash with old fashioned potato masher or mixer. Stir in bacon and chives. Salt and pepper to taste.

Notes:
• Start with 1/3 cup of milk and add more if the consistency is too thick.
• The garlic will push right out of the clove if you gently squeeze on the bottom.
• You can reserve 1 slice of chopped bacon and 1 tablespoon chives for the top. The number of garlic cloves you add should coincide with how much you like garlic.