(I talked about this recipe here)
2-3 large heads of garlic (I use three)
3 teaspoons olive oil
2 1/2 pounds Russet potatoes, peeled and cut into large chunks
3/4 cup buttermilk
5 tablespoons butter, cut into pieces
salt and pepper, to tasted
Preheat oven to 400.
Place each garlic head on a large square of foil.
Drizzle with olive oil.
Wrap foil around garlic to enclose.
Roast at 400 for 40 minutes, or until soft.
Cool garlic, then separate cloves and release cloves from skin by lightly pressing between fingertips.
Boil potatoes in water 20 minutes, or until tender. Drain.
Mash (or whip with a mixer) potatoes with garlic.
Add buttermilk and butter and mash or whip until thoroughly combined.
Season with salt and pepper.
makes 5 servings
adapted from: Bon Appetit