Roasted Garlic and Rosemary Mashed Potatoes

The garlic needs to be in the oven about 25 minutes before the potatoes start to cook.

For the roasted garlic: Preheat oven to 375 F. Lay the bulb of garlic on a piece of foil that’s about the size of a dinner plate. Drizzle olive oil over the garlic, and top with 3 pinches of dried rosemary. Make a tent over the garlic and tightly wrap the edges of the foil around the garlic. Place on a baking sheet and roast in the oven for about 40 minutes.

After the garlic is roasted, use the flat part of a small knife, and press down on the end of each clove to squeeze out the roasted garlic. Set aside.

For the potatoes: Wash the potatoes and cut off any scars or bruises. If some of the potatoes are larger than the others, cut the larger ones in half. Fill a medium size pot with water that’s about 3 inches from the top of the pan. Bring the water to a boil and add the potatoes.

Cook for about 20 minutes or until potatoes are fork tender. When the potatoes are done, using a fork or large spoon, remove just the potatoes from the water and put them in another medium size pan or large bowl for mashing.

Add the salt, pepper, rosemary, butter, roasted garlic, milk, and half-and-half. Whip with a hand mixer or use a potato masher. Continue until they are mashed to your desired consistency.

Do a quick taste test to see if more salt is needed. Serve while hot. Top with butter and garnish with chopped parsley.