Recipe: Roasted Garlic Mashed Potatoes and Turkey Giblet Gravy

Roasted Garlic Mashed Potatoes
Source: Taste of Home magazine
6 Servings.

2 whole garlic heads
1 tablespoon olive oil or vegetable oil
6 medium baking potatoes, peeled and cubed
1 cup plus 2 tablespoons milk
2 tablespoons butter or margarine
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt

Cut the top off garlic heads so each clove is exposed. Brush with oil; wrap in foil. Bake at 350 degrees F for 45 minutes or until garlic is very soft. Cool for 5 minutes. Remove garlic from skins; mash and set aside. Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, rosemary, salt and garlic; mash until light and fluffy.

Turkey Giblet Gravy
(12 servings)

1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets, cooked, choped
Salt
Pepper

Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.