Roasted Garlic Mashed Potatoes

1 Garlic Head
Olive Oil
Salt and White Pepper
5 medium sized red potatoes
1/2 and 1/2 (or milk if you must)
margarine (or butter whatever you've got on hand)
parsley

Roasting the Garlic
1. Preheat oven to 300
2. Cut the top off the garlic, exposing the bulbs and drizzle with olive oil, salt and pepper
3. Wrap in tin foil and bake for 1 hour.. Garlic should be golden brown when properly roasted
4. Remove from oven and set aside, to cool

*Do this step while the potatoes are boiling...
1. Take the roasted garlic head and squeeze the bulbs onto a saucer or shallow bowl. They should be very soft and easy to handle.
2. Take your fork and smash the daylights out of 'em. Continue until you have garlic mash.
3. Set it aside and wait for the potatoes to finish.
Boiling Potatoes1. Don't peel the potatoes unless you absolutely hate the skin. They have a great color and texture.
2. Dice the spuds and boil them in salt and water until they break apart when poked with a fork
3. Drain and place back in the hot pan on the hot burner. Stir them until they quit sizzling. You want the water to evaporate, otherwise you end up with watery potatoes instead of fluffy ones. Then, turn off heat and remove from burner.
4. Now use a potato masher. I don't like to use the puree things because I don't want potato baby food, I want some texture to the dish.
5. Add a little butter, 1/2 & 1/2, salt and the garlic to the potatoes until they're the consistency and taste you're looking for. Heck, you could even substitute the 1/2 & 1/2 cream for sour cream, whatever you like.
6. Move the smashed goodness to a serving dish and sprinkle with a little parsley. Then serve.