Amity's Roasted-Garlic Potatoes

• 1 giant clove of garlic
• 4 pounds Idaho potatoes, peeled and quartered
• 1 sweet potato, peeled and quartered
• 2 teaspoons kosher salt, plus more to taste
• 1 cup butter
• 1 cup milk
• 1 teaspoon fresh ground black pepper, plus more to taste

1. Roast the garlic clove in its skin for 20 minutes in a 350-degree oven.
2. Remove, squeeze off the skin and mash the garlic.
3. It should equal 1 tablespoon.
4. Set aside.
5. Put the white potatoes and sweet potato in a large pot, cover with water, add the 2 teaspoons of salt and boil until the potatoes are tender, about 30 minutes, and drain in a colander.
6. Place the hot potatoes in a large bowl.
7. Add the garlic, butter and milk and, using a hand mixer, whip the potatoes until very smooth.
8. Add the black pepper and adjust the seasoning with additional salt and pepper to taste.
9. Serve immediately.

clove of garlic, potatoes, sweet potato, kosher salt, butter, milk, fresh ground black pepper

Taken from cooking.nytimes.com/recipes/1282 (may not work)