I make totally indulgent mashed potatoes (real butter, copious dollops of cream fraiche instead of milk or cream), but for Christmas dinner this year I also added roasted garlic. It was a huge success, and with practically no effort.
Just slice a head of garlic in half horizontally, and add it to a baking dish with a cup of olive oil for every head of garlic you’re using. Add cracked pepper, and you can also add sprigs of fresh thyme if you want (I didn’t, there was none in the house). Cover the dish with a lid or foil, and bake in the oven at 300 degrees for an hour. Then squeeze the cloves into the cooked potatoes when you’re ready to mash, and voila! I used a head of roasted garlic in 5 pounds of potatoes.
As a bonus, the leftover oil can be used in a variety of other recipes. Really, what’s not to love about garlic olive oil?