Garlic Mashed White Potatoes

With twenty cloves roasted garlic
these mashed spuds are a taste treat.
The garlic gets all buttery sweet
from roasting them in olive oil.
Using fresh herbs just before serving,
is one secret in this fine tasting side dish.

Ingredients:
20 cloves,(2 heads)fresh garlic
4 tablespoons olive oil
6 cups cold water
6 russet potatoes, peeled and quartered
1/2 cup warm milk
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons fresh parsley, finely chopped

Directions:
Preheat oven to 400 degrees F.
Make two cups using aluminum foil,
by placing foil inside a muffin tin,
making sure you have a big enough piece of foil
to be able to fold and seal over the top.
Pour olive oil into the foil cups.
Cut the bottom off of the heads of garlic,
and place the garlic cut side down in foil cups.
Fold foil, twist and seal making a small pouch.
Place muffin tin in oven and bake for 20 minutes
In the mean time cook potatoes until fork tender,
drain and set aside to dry a bit until ready to mash.
Remove garlic from oven, set aside to cool.
Add roasted garlic to potatoes along with milk
salt, ground black pepper and chopped parsley.
Mash potatoes into a creamy or chunky side dish.