Roasted Garlic Mashed Potatoes

Garlic Mashed Potatoes by Alton Brown [Mine is in Maroon]

Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half [I used fresh milk]
6 cloves garlic, crushed [I baked the garlic with EVOO for 20mins in the oven]
6 ounces grated Parmesan
Butter

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. 

[Put crushed garlic on the aluminum foil.  Drizzle with EVOO and salt.  Baked it for 20mins]

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

[Remove the potatoes from the heat and drain off the water. Mash and add the garlic mixture, butter, milk and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.]