Ingredients

• 2 heads garlic
• 1/4 cup extra-virgin olive oil
• 2 tablespoons kosher salt
• 4 tablespoons olive oil, plus more for drizzling garlic heads
• 21/2 pounds medium russet potatoes
• 1 cup milk

Directions

1. Preheat oven to 375 degrees F. Place each garlic head on a square of foil, drizzle with olive oil and wrap the foil to seal. Roast in oven until garlic in tender throughout, about 30 to 40 minutes, depending on the size of the garlic head. Let cool slightly, then squeeze garlic cloves into a small bowl and mash with the olive oil and salt.

2. Meanwhile, put potatoes in a pot with water to cover by 1 inch. Bring to a simmer and cook until tender all the way through. Let cool slightly, then peel. In the pot used to cook the potatoes, warm the milk over low heat. Add the potatoes and garlic paste. Coarsely mash with a potato masher and serve hot.

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