Recipe: Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Reynolds Wrap Aluminum Foil
2 large bulbs garlic
1 teaspoon olive oil
3 pounds all-purpose potatoes, peeled and cubed
1/4 cup milk, heated
1/4 cup margarine or butter, softened
Salt and pepper
1 tablespoon chopped fresh parsley

Preheat oven to 400F.

Slice top of bulbs off unpeeled garlic. Remove papery outer layer of garlic bulbs.

Place on a sheet of Reynolds Wrap Aluminum Foil. Drizzle with 1 teaspoon olive oil. Wrap in foil; place on cookie sheet.

Bake 25 minutes or until garlic is soft. Cool. Squeeze pulp from garlic and mash; set aside.

Place potatoes in large saucepan. Cook covered, in boiling lightly salted water 20 to 25 minutes or until tender. Drain.

Mash with potato masher or beat with electric mixer on low speed. Add garlic, milk, margarine and salt and pepper to taste. Beat until light and fluffy. Stir in parsley.

Servings: 6-8
Source: Reynolds Kitchens