Roasted Garlic Mashed Potatoes

2 heads of garlic, unpeeled

olive oil

2 pounds red potatoes, peeled and quartered (can leave some skin on)

2 tsp salt, divided

1/4 C milk

1/4 C shredded Parmesan cheese

3 T butter

1/3 C chopped fresh parsley

1/2 tsp pepper

Cut off top of garlic, leaving heads intact. Place garlic heads on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake at 350 for 1 hour; cool 10 minutes. Remover outermost layers of papery skin from garlic. Squeeze out soft garlic pulp, and set aside.

Bring potatoes, 1 tsp salt, and water to cover to a boil in a dutch oven; boil 15 to 20 min. or until potatoes are tender. drain well. return potoates to pan. Mash potatoes; stir in garlic, remaining 1 tsp. salt, milk, and remaining ingredients. mash until mixture is smooth.