Roasted Garlic Mashed Potatoes - Liliana Zirkelbach

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 14 lbs potatoes, peeled and thinly sliced
• 1 bay leaf
• 12 bay leaf
• 12 teaspoon salt
• 3 tablespoons fat-free buttermilk

1. Preheat the oven to 350.
2. Wrap the garlic head in aluminum foil; bake until the cloves are soft, 40-60 minutes.
3. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
4. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil.
5. Reduce the heat and simmer and cook until the potatoes are tender, 10-15 minutes.
6. Drain, reserving the cooking liquid; discard the bay leaf.
7. With a potato masher or an electric mixer at low speed, mash the potatoes with the garlic, buttermild, and the remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

head garlic, potatoes, bay leaf, bay leaf, salt, buttermilk

Taken from www.food.com/recipe/roasted-garlic-mashed-potatoes-liliana-zirkelbach-400099 (may not work)