Rosemary-Garlic Mashed Potatoes

Rosemary-Garlic Mashed Potatoes

1 large head of garlic, roasted*

2 1/2lbs Yukon Gold potatoes

1tbsp fresh minced rosemary, or 1 tsp dried

Salt, pepper, butter & cream

To roast garlic, cut the top off the head of garlic horizontally.  In your open left hand, place a large sheet of tin foil, then push bottom of garlic into your hand to make a bowl.  Douse liberally with olive oil, then turn up edges of tin foil.  It should look like a large Hershey's kiss.  Bake at 350 for 20-30 minutes.  Your nose will tell you when it's done.  Remove from oven and allow to cool, then remove garlic from skin.  Save the oil and put it in your mashed potatoes. 

Meanwhile, boil the potatoes until a knife passes easily through.  Add butter & cream to taste, then mash.  When smooth, fold in the garlic, oil and rosemary.