I've been working on a recipe for Roast Garlic Mashed Potatoes. This is not my mother's mashed potatoes, which in Paula Deen style, were so very rich with butter and cream. They aren't perfectly creaming and smooth, either, in Martha Stewart style. I have no problems with a few lumps in mashed potatoes. Actually prefer it.
This started yesterday. I roasted the garlic. It's worth it because of the extra flavor and doesn't take that much time, but I do all my cooking after dark, so planning is necessary. The total truth is that I don't like raw garlic in some things and sauted garlic is easy to burn.
Somewhere around 2 to 2 1/4 pound of yukon gold potatoes. I'm going to say this many.