Garlic Mashed Potatoes
Roast a head of elephant garlic (cut off the top, put some E.V. Olive Oil on top, sprinkle it with a bit of seasoning, and bake at 350 for about 45 - 1 hour).
Cut up red potatoes (about 2.5 lbs should do it) and boil in water (just enough to cover potatoes) along with 3 beef bouillion cubes until fork tender.
Drain potatoes, being sure to reserve a cup of liquid from the potatoes, and mash up potatoes. Add roasted garlic (minus the skin, of course), a brick of cream cheese, a stick of butter, milk (about just under a cup - depending on the consistency you want), and add the reserved liquid (again, depending on consistency - it might be between 1/2 c to 3/4c worth?) ... Mix well together... Season to taste.