Roasted Garlic Mashed Potatoes

• 3 lb Russet potatoes, peeled and 2" cubed
• 2 sticks Butter
• 1 cup Whole milk
• 3 Bay leaves
• 2 Garlic heads

Salt & pepper

1. Preheat oven to 350°F.
2. Peel each garlic clove off the head and remove the dried skin down to the last layer. Spread out in a single layer on a baking sheet. Roast for 15 minutes until garlic is golden brown and tender. Set aside.
3. Peel the potatoes and cube into 2-inch pieces. Fill a large pot with cold water and add potatoes and bay leaves. Bring the water to a boil and continue to simmer until potatoes are just fork tender, but not falling apart.
4. Completely drain the potatoes and place it back on the heat. Keep the burner on the lowest setting until the potatoes have completely dried out. The dryer the potatoes, the more liquid they will reabsorb. Remove the bay leaves at this time.
5. One at a time, discard the outer layer of each garlic clove and add it to the pot of potatoes. Using a ricer or potato masher, mash potatoes with garlic until smooth.
6. In a small sauce pan melt butter into the milk until both are hot. Using cold dairy will compromise the texture of the potatoes. Add the milk and butter to the potatoes stirring quickly with a large spoon until fully absorbed. Salt and pepper to taste.