Mashed Potatoes with Oven-Roasted Garlic

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.

3. Roast in the preheated oven for 45 minutes.

4. When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.

5. Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.

6. Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

Cook's Note:

For larger potatoes, cut into 2-inch cubes. You can substitute red new potatoes if you can't find Yukon Gold.