Corny Garlic Mashed Potatoes

• 1 whole head of garlic
• 1 tablespoon olive oil
• 8 medium red potatoes, peeled and cut into chunks
• 12 cup butter, cubed
• 1 cup sour cream
• 2 tablespoons milk
• 1 tablespoon minced fresh parsley
• 3 green onions, sliced
• 1 (11 ounce) can whole kernel corn, drained
• salt and pepper
• 1 cup shredded cheddar cheese

1. Remove papery outer skin from garlic (do not peel or separate cloves).
2. Brush with oil.
3. Wrap in heavy-duty foil.
4. Bake at 425 for 30-35 minutes or until softened.
5. Cool for 10-15 minutes.
6. Cut top off garlic head, leaving the root end intact.
7. Squeeze softened garlic into a large bowl; set aside.
8. Place potatoes in a large saucepan and cover with water.
9. Bring to a boil.
10. Reduce heat; cover and cook for 15-20 minutes or until tender.
11. Drain and add to garlic.
12. Add the butter, sour cream, milk and parsley; mash.
13. Add the onions, corn, salt and pepper; mix well.
14. Spoon into a greased 11-in.
15. x 7-in.
16. x 2-in.
17. baking dish.
18. Sprinkle with the cheese.
19. Bake, uncovered, at 350 for 25 minutes or until heated through.
20. **Total cook time does not include letting the garlic cool for 10-15 minutes.

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

Taken from www.food.com/recipe/corny-garlic-mashed-potatoes-206974 (may not work)