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Dairy
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Yummy! Kids and adults both love these fluffy mashed potatoes!
1 whole head garlic
1 tablespoon Bartenura Olive Oil
1 pound red potatoes, peeled and quartered
3 cups water
1/2 cup milk (if dairy) or plain Gefen Soy Milk
1/4 teaspoon salt
1/4 teaspoon black pepper
Peel papery outer skin from garlic head. Do not separate cloves. Cut off the top one-third of the garlic head. Rub top of remaining two-thirds of garlic head with oil.
Place garlic, cut-side up, in the center of a piece of heavy-duty aluminum foil. Fold foil over garlic, sealing tightly. Bake garlic at 350 degrees Fahrenheit for one hour or until garlic is soft. Remove from oven. Cool.
Squeeze pulp from each garlic clove or remove with a spoon into a small bowl.
In the meantime, place potatoes and water in a saucepan. Bring to a boil. Cook 15 to 20 minutes or until very tender. Drain.
Heat milk (or parve milk) in a pan over medium heat until hot (do not boil). Combine with potatoes, salt, and pepper in a large bowl.
Beat potatoes with a mixer until smooth. Add garlic pulp. Stir well to mix. Serve hot.
Styling and Photography by Chavi Feldman
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Came out a bit too runny but taste was good. I would put less milk next time.