Corny Garlic Mashed Potatoes

• 1 whole Garlic Bulb
• 1 Tablespoon Olive Oil Or Vegetable Oil
• 8 Medium Red Potatoes, Peeled And Cut Into Chunks
• 1/2 cups Butter
• 1 cup Sour Cream
• 2 Tablespoons Milk
• 1 Tablespoon Minced Fresh Parsley
• 3 Green Onions, Sliced
• 1 can (11 Ounces) Whole Kernel Corn, Drained
• Salt And Pepper, to taste
• 2 cups Shredded Cheddar Cheese

1. Remove the papery outer skin from garlic (do not peel or separate cloves). Brush the head of garlic with oil. Wrap in heavy-duty aluminum foil. Bake at 425 degrees F for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off of the garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside.
2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain the potatoes and add them into the bowl with the garlic. Add the butter, sour cream, milk and parsley; mash. Add the onions, corn, salt and pepper; mix well.
3. Spoon the mixture into a greased 11" x 7" x 2" baking dish. Sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.

garlic, olive oil, red potatoes, butter, sour cream, milk, parsley, green onions, kernel corn, salt, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/corny-garlic-mashed-potatoes/ (may not work)