2 to 4 heads garlic to taste
1 tbsp. olive oil
4 lb. baking potatoes, peeled and cubed in 1-inch pieces
1/2 c. butter
1 c. milk
1/2 tsp. salt
1/2 tsp. pepper

Place garlic on a square of aluminum foil and drizzle with oil. Wrap tightly.

Bake at 425°F for 30 minutes. Remove from oven and set aside. This can be done ahead.

Cook potatoes in boiling water to cover 15 to 20 minutes until tender. Drain and transfer to mixing bowl. Add remaining ingredients. Beat at medium speed with electric mixer until fluffy. Cut off pointed ends of garlic and squeeze pulp from garlic cloves. Stir into mashed potatoes well.

Makes 8 servings.