- 2 whole heads garlic, unpeeled
- 4 Tablespoons Challenge Spreadable Butter, divided
- 1¾ teaspoons salt, divided
- 2 pounds potatoes, scrubbed well
- ¼ to ⅓ cup milk
- Salt and pepper to taste
- 1 Tablespoon chopped fresh chives or parsley (optional)
1Cut the top off the garlic heads and place on a piece of aluminum foil. Spread about a ½ Tablespoon Challenge Spreadable Butter on the cut surface of each garlic head. Fold foil over garlic to seal. Bake at 350°F for an hour; cool about 10 minutes or until cool enough to handle. Remove outer layers of papery skin from garlic. Squeeze soft pulp from garlic cloves and set aside.
2Potatoes may be peeled if desired but leaving skins on gives the dish a more rustic character.
3Cut potatoes into chunks, place into a pan, add water to cover potatoes and sprinkle with 1 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.
4Drain potatoes. Mash potatoes with potato masher or electric mixer on low speed. Add 3 Tablespoons Challenge Spreadable Butter, ¾ teaspoon salt, 1½ Tablespoons reserved roasted garlic pulp, ¼ cup milk. Mash until desired consistency is reached, stirring in additional milk if needed.
5Salt and pepper and additional garlic pulp may be added to taste. Garnish with chopped chives or parsley if desired.