Roasted Garlic Potatoes

                         6 medium potatoes (about2 pounds)
                         6 unpeeled garlic cloves
                         2 tablespoons olive oil
                         1 teaspoon fresh chopped or
                         1/4 teaspoon dried rosemary leaves
                         1/2 teaspoon salt
                         1/3 to 1/2 cup low-fat milk

           These mashed potatoes prove that butter and sour cream aren't 
           necessary for a satisfying dish. The sweet roasted garlic, 
           olive oil and rosemary will please all mashed potato lovers!


             Heat oven to 375 degrees. Scrub potatoes; pierce with fork to
             allow steam to escape. Wrap garlic cloves in aluminum foil. 
             Bake potatoes and garlic 1 hour or until potatoes are soft.

             Heat oil and rosemary over medium heat 2 to 3 minutes or until
             rosemary is fragrant.Open garlic packet to cool. Cut potatoes 
             into halves; carefully spoon potatoes into large bowl. Save
             skins for another use or discard. Slip skins off cloves of 
             garlic and place garlic in bowl; add oil mixture and salt.
        Mash until fluffy, adding milk until desired consistency.  6 servings