olive oil
5-7 (about 2 1/2 lbs) medium russet potatoes (scrub well and leave the skin on)
4 Tbs. butter
1/2 c. milk
4 oz. cream cheese, softened (optional, but not optional!)
1/2-1 tsp. salt (or I like to use Lawry's seasoning salt)
1/2 tsp. pepper
To roast the garlic:
Cut off the top 1/2 inch of the garlic head. Place garlic on a piece of tin foil. Drizzle with olive oil. Wrap foil over garlic and close. Roast garlic at 400 degrees for 30 minutes or until garlic is very tender. (Tip: Use a toaster oven so you aren't heating up your entire oven just for a head of garlic.) Let cool then squeeze out the roasted cloves.
For the potatoes:
Cut the potatoes into large cubes. Place in a large pot and cover with water. Boil until potatoes are fork-tender. Drain. Return the potatoes to the pot over low heat. Add the butter, milk, cream cheese, salt, and garlic (quantities are approximate - add more or less according to taste and number of potatoes). Mash potatoes by hand, but do not over-mix as potatoes will become gummy. Taste and adjust seasonings as desired.
To make ahead:
To make ahead:
Place mashed potatoes in a medium sized baking dish. Cover with foil and refrigerate. Take it out of the fridge about 2 to 3 hours before serving time. Bake, covered, in a 350-degree oven for about 20 to 30 minutes or until warmed through.
adapted from steamykitchen.com and pioneerwoman.com
