Garlic Mashed Potatoes

• 1 head of garlic
• 1 Tbsp olive oil
• 1 3/4 lb russet potatoes, peeled and cut into 1-inch cubes
• 3 1/2 Tbsp butter, DIVIDED
• 1 Tbsp flour
• 1/2 cup boiling milk
• salt
• pepper
• 2 Tbsp heavy cream
• 1 1/2 Tbsp minced parsley

Preheat the oven to 325 F.

Slice off the top portion of the head of garlic and place on a square of foil. Drizzle with oil and roast for 25 to 30 minutes or until well caramelized.

Meanwhile, boil potatoes in salted water until soft, 15 to 20 minutes.

Squeeze the roasted garlic cloves into a sauce pan. Add 2 Tbsp of butter and the flour, and cook until flour is cooked and no longer tastes raw. Whisk in hot milk and cook until thick sauce forms - thin it with more milk if too thick - it should be the consistency of a cream soup. Add salt and pepper to taste.

Drain and rice the potatoes. Over low heat, add sauce to potatoes and mix well. Add 1 1/2 Tbsp of butter and mix well. Stir in cream and parsley and season to taste.

Makes 4 servings, 342 calories each.