Recipe of the Week 11-01-09

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Roasted Garlic Mashed Potatoes

Makes 4-6 Servings

1 large head garlic
1 teaspoon olive oil
2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces

2/3 cup non-dairy creamer
5 tablespoons margarine, cut into 5 pieces

Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.

Bring non dairy creamer and margarine to a simmer in small saucepan. Add to potatoes; stir to blend. Season with salt and pepper.