Roasted Garlic Mashed Potatoes
Serves 4-6

4 baking potatoes
1/4 cup butter
1 1/2 cups warm milk
2 teaspoon salt
1/2 teaspoon black pepper

1 whole head of garlic
4 shallots - finely minced
1 teaspoon olive oil
1 tablespoon water

Scrub the potatoes well and bake them in a microwave until thoroughly
cooked.
Preheat the oven to 425.
Cut off the very top of the head of garlic, leaving the inner cloves
exposed.
Place the shallots and the garlic in a foil package and drizzle them
with the olive oil and water.
Wrap them up loosely and roast them in the middle of the oven for 45
minutes. Unwrap the package carefully and let the shallots and the garlic cool
until they can be handled. Remove them from their skins and purée them in a
food processor.
In a large bowl, mash the potatoes in their skins together with the
butter, milk, salt and pepper.
Whisk in the garlic and shallot puree.
Empty potatoes into an oven-proof casserole and reheat in oven .