Garlic-Rosemary Mashed Potatoes

• 6 medium baking potatoes (about 3 lbs.)
• 1 large head of garlic, bulb (whole)
• 4 1/2 teaspoons olive oil, divided
• 1 teaspoon minced fresh rosemary
• 3/4 cup nonfat milk
• 3/4 teaspoon salt

1. Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
2. Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
3. Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
4. In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
5. Add milk and salt; beat until fluffy.

baking potatoes, head of garlic, olive oil, fresh rosemary, nonfat milk, salt

Taken from www.food.com/recipe/garlic-rosemary-mashed-potatoes-285351 (may not work)