Add butter, milk, roasted garlic... YUMMMMMM...
4 Russet Potatoes
2 heads of garlic
1/2 to 1 cup of milk (the more milk the creamier)
3 tablespoons of butter
salt and pepper to taste
Preheat oven to 400F
Cut a small piece of the top of the heads of garlic and place both heads on a piece of foil, sprinkle salt and pepper and drizzle with olive oil. Bake in preheated oven for 30 minutes or until soft.
Peel potatoes and place them in a large pot of salted water. Boil them until falls apart when pierced with a fork, about 20 minutes.
Drain water and in same pot with a masher or a hand mixer mash the potatoes.
Squeeze garlic from their skin and add to potatoes. Add milk, butter, salt and pepper and mix with a wooden spoon or a hand mixer until creamy.