The aroma of garlic fills the air

My wife is a huge mashed potatoes fan. I mean big time. I've tried to make many variations for her. Some successful, some not so much. I've learned that while my broccoli & cheddar mashed rules, my lobster mashed failed miserably. Once, I found a list of 50 top mashed potatoes. It took one basic mashed recipe and had a whole bunch of add-ons/variations to make the spuds turn to studs. Now there are 51.
Today I got motivated to create my own variation. Lately, fresh garlic has found its way into most of my recipes. Don't know why, but  it has. This particular recipe was actually inspired by my mom.  She's a great cook and someone who showed me the joy of roasted vegetables. She also makes great roasted garlic. Just make sure you're using real fresh garlic.

Roasted Garlic Mashed Potatoes
-6 or 7 large Yukon Gold potatoes. (Don't use Idaho)
-1 cup milk
-1/2 stick of butter
-salt
-pepper
-2 cloves of fresh garlic
-handful of chives
-olive oil

Put a pot of water up to boil. Wash and peel potatoes.

Once the water boils, submerge potatoes for about 30-35 minutes until you can easily stick a fork in them.

Preheat oven to 375 degrees. Take 2 cloves of garlic and cut off the top so each head has the top removed.

Drizzle olive oil onto garlic cloves, then wrap each in tin foil and roast in the oven for about 30-40 minutes.

Drain potatoes

Put potatoes back in pot and mash half way. Add butter and milk.

Take out garlic from oven and once it's slightly cooled, squeeze garlic out of its skin.

Mix garlic into mashed potatoes, making sure you don't leave big chunks.

Chop your chives and add them to your finished product and salt and pepper to taste.