Roasted Garlic Mashed Potatoes
Mashed, roasted garlic is also terrific as an appetizer spread on toasted baguette slices.

10 to 12 cloves garlic
1 teaspoon cooking oil
4 medium red potatoes (1 to 1-1/2 pounds)
2 teaspoons margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
Snipped chives (optional)

Place garlic cloves in a custard cup, drizzle with oil. Bake in a 350 degrees F oven about 20 minutes or until garlic is very soft; cool. When cool enough to handle, peel garlic, discarding skins and reserving oil. Meanwhile, cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add garlic, reserved oil, margarine or butter, salt, and pepper. Gradually beat in enough of the milk to make light and fluffy. Sprinkle snipped chives over top, if desired. Makes 4 servings.