Roasted Garlic Mashed Potatoes with Fresh Rosemary

Heat oven to 375 degrees F.

Cut about 1/2 inch off the tops of the heads of garlic and rub with about 11/2 tablespoons olive oil. Place in a small baking dish. Do not crowd. Add water. Cover and bake about 30 to 40 minutes or until garlic cloves are soft enough to be pierced easily with the tip of a paring knife. Cool.

When garlic is cool enough to handle, press out of skins into a bowl, then mash with a fork to a paste like consistency; set aside.

Peel potatoes, dropping into a large bowl of cold water to keep them from turning brown. Cut larger potatoes in half and put into a large pot. Cover with water and add rosemary and 1 tablespoon salt.

Cover and bring to a boil. Then uncover and boil gently until potatoes are tender, about 30 minutes.

Drain potatoes and remove rosemary stems. Put back into hot pan. Begin to mash with a potato masher. Add garlic, remaining salt, milk and butter; mash to a fine consistency. (An electric mixer can be used for mashing, but overbeating will cause the potatoes to become gluey.

The potatoes can be served immediately or put into a lightly greased casserole and reheated. Spoon into a buttered 3-quart casserole dish. Cover and refrigerate overnight.

Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325 degrees F oven about 1 hour or until heated through. Uncover and continue baking about 15 minutes longer.