1 large head garlic, horizontally split in half
1 teaspoon oil
2 tablespoons margarine
russet potatoes, peeled and chopped
potato cooking water
salt to taste
pepper to taste
Preheat oven 350F. Drizzle garlic with oil. Cover tightly with foil and bake 30 to 40 minutes. Let cool until easy to handle; can be done a day before. Squeeze out garlic. Cover potatoes with water and bring to a boil. Cook 20 to 30 minutes until fork tender. Drain, reserving water. Mash potatoes with margarine and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste.
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