Roasted garlic red skin mashed potatoes recipe

Just looking at the picture of these makes my mouth water. I had never made mashed potatoes before, and I don't think that I will ever try another recipe. These mashed potatoes are the perfect side dish to go with any entree and they would be a BEAUTIFUL addition to any holiday spread. We are talking restaurant quality mashed taters here people.

What you'll need:
5-7 red skin potatoes
1/2 cup heavy cream
1/2 cup milk
5 gloves garlic
3/4 cup shredded cheddar cheese
2 tbsp butter

1. First you need to start roasting your garlic. This is KEY to these delicious potatoes. Peel the skin off about 5 cloves garlic and place into a tin foil pouch with a slash of olive oil. Seal it up tight and put it in a 350 degree oven for 30-40 minutes.
2. About 20 minutes after your garlic goes in the oven start boiling your potatoes. Quartering them helps cook them faster. Put them into boiling water for about 15 minutes, until they are fork tender. Then drain the water and bring out the garlic. It should be very soft and fragrant. Put the garlic right into the pot with the potatoes and add the cream, milk, butter and a pinch or salt and pepper. Smash with a smasher (technical term?) until they are your desired consistency. Feel free to add more or less cream to get them smoother or more rustic.
3. Dump in your cheese and give it all one last stir. Serve with a little more cheese on top.

YUMMM!