Ingredients: 1 head of garlic, 1/2 c. extra virgin olive oil (divided), 3 lbs of yellow flesh potatoes (peeled and cut into 2 inch pieces), 1 c. potato cooking water (save before you drain your potatoes), 1 t. kosher salt (plus more to taste), ground pepper (to taste), optional toppings include chopped green onions and fresh chopped parsley
1. Roast the Garlic: Preheat the oven to 400 degrees. Slice off the top of the garlic head so that you see all the cross sections of all the cloves. Drizzle 1 t. of oil on the exposed garlic. Wrap tightly in foil. Bake for 35 minutes. Let it cool.
2. Peel, slice, the potatoes and put them into a large pot. Cover them with cold water by a couple of inches. Add 2 t. of salt. Bring to a boil and cook for 15 minutes (or until tend enough for a fork to easily slide in and out).
3. Save 1 c of water before draining. Drain. Place the potatoes back into the pan. Turn the heat off. Squeeze the garlic out of the skin into the potatoes and mash with a masher until they are all blended together. Add 6 T. of olive oil. Stir or mash. Thin with potato water a little at a time until you like the consistency. Season to taste with salt and pepper. Top with onions and/or parsley.
*I made these the day before and reheated them in the oven before serving.