Active Time

　　10 min

　　Total Time

　　1 hr

　　We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise.

　　Active time: 10 min Start to finish: 1 hr

　　

Ingredients

Makes 1 serving

　　1 head garlic, left whole with skin

　　1 teaspoon olive oil

　　1 large Yukon Gold potato (1/2 lb)

　　2 tablespoons half-and-half or milk

　　1 tablespoon unsalted butter

　　

Step 1

Put oven rack in middle position and preheat to 450°F.

　　

Step 2

Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.

　　

Step 3

Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.