Mashed Potatoes with Roasted Garlic

Preheat oven to 400°F. Slice off the top quarter of the garlic head and place it cut-side up on a piece of aluminum foil.

Drizzle the garlic with a small amount of oil, wrap it tightly in foil, and roast for 35-40 minutes until the cloves are soft and caramelized.

While the garlic roasts, place the peeled and quartered potatoes in a large pot and cover with cold salted water.

Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork-tender.

Drain the potatoes thoroughly in a colander and return them to the pot.

Add the butter, milk, and mayonnaise to the hot potatoes.

Squeeze the soft roasted garlic cloves from their skins into the pot, discarding the skins.

Mash the mixture with a potato masher until your desired consistency is reached, working in the roasted garlic until well distributed.

Season with salt and white pepper, stirring gently to combine and adjust seasoning to taste.

Transfer to a serving bowl and serve immediately while hot.