Garlicky Mashed Potatoes

By Hklbrries

Ingredients

• 1 large head of garlic, horizontally split in half
• 1 tsp oil
• Russet potatoes
• 2 tbsp margarine
• Potato cooking water
• Salt, to taste
• Pepper, to taste

Preparation

Step 1

Preheat oven to 350 F. Drizzle garlic with oil. Cover tightly with foil and bake 30 to 40 minutes. Let cool until easy to handle (can be done a day before). Squeeze out garlic.

Cover potatoes with water (peeled and chopped - however many potatoes you'd like) and bring to a boil. Cook 20 to 30 minutes until fork tender. Drain, reserving water. Mash potatoes with margarine and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste.

I always use 5 pounds of potatoes and double the garlic. I also add chives just before serving. It's great if you add a sweet potato or two into the potatoes - adds a nice color!

I use the leftover gravy (made from seasoned thick veg stock), plus leftover potato water, the peels from the potatoes and the skins from the garlic as the base for my next pot of soup stock).