Potato Puree with Roasted Garlic

1 1/2 lbs potatoes

6 cloves garlic, unpeeled

1 Tbsp olive oil

8 oz. milk

1 stick butter, at room temperature

1/2 bunch of fresh parsley

salt and freshly ground black pepper to taste

»  Preheat the oven to 350°F. Put the unpeeled garlic cloves on a baking tray, drizzle them with olive oil, and bake for 30 minutes until tender. Peel the roasted garlic.

»  Wash and peel potatoes, then put them into a saucepan with cold salted water. Bring to a boil, reduce heat, and simmer covered for 20-25 minutes, or until fork tender. Drain water from the saucepan and set aside.

»  Chop parsley and heat milk not quite to boiling.

»  Add garlic cloves to cooked potatoes. Use a potato masher to mash the potatoes and garlic until well mashed. While mashing, add a little warm milk and the butter pieces step by step. Once mixed, add parsley, salt and pepper and mix a little. Serve.