Prep 1 hour, Cook 10 minutes
1 large head of garlic with top 1/2" sliced off (stem end)
1 T. Olive Oil
2 lbs. Yukon gold or red bliss potatoes cut into 1-2" chunks
1 1/2 oz. Veggie Glace Gold
1/2-3/4 cup milk, heated
1-2 T. unsalted butter
salt and black pepper to taste
1. Preheat oven to 350. Brush garlic with olive oil and wrap in aluminum foil.. Roast until tender, approx 1 hour. Remove from oven and squeeze out roasted cloves into a bowl, mashing with fork until smooth.
2.Cover with water and boil potatoes until cooked through. Combine garlic, Veggie Glace Gold and milk in small saucepan over low heat. Stir to dissolve and cook until hot.
3.Drain potoatoes, add garlic mixture and mash until potatoes are somewhat smooth. Add butter, salt and pepper to taste until well blended.
Recipe Courtesy of More Than Gourmet.