Roasted Garlic Mashed Potatoes

So I needed a side dish for this cordon bleu I was making (I will post it next) and I wanted it to be potatoes. However I only have one oven rack in my oven- I know, huge problem, I need to measure my oven and get another one, but that's not important right now- so the potato dish couldn't be in the oven and I wasn't sure if the sauce for the cordon bleu would be good on potatoes. So I found this delicious recipe.

It was really good! I might have been a little garlic happy... I had 5 very small potatoes and put in 4 cloves of garlic. Yeah they tasted awesome. So I used a 1/2 cup of parmesan since I essentially halved the recipe, and then just put in butter and milk until it tasted how I wanted it to.

Roasting garlic is easy as can be, but I think Mel has a super oven. When I roasted it, it took more like 30-35 minutes to get roasted all the way.

It was great!

http://www.melskitchencafe.com/2010/04/roasted-garlic-and-parmesan-mashed-potatoes.html

• 5 pounds Yukon gold potatoes, peeled, rinsed and diced 
• 2 teaspoons salt
• 1 cup freshly grated parmesan cheese
• 4 tablespoons butter
• ¾ cup milk
• Salt and pepper to taste
• 4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

DIRECTIONS

1. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
2. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.