Corny Garlic Mashed Potatoes - cooking recipe

Ingredients

1 whole garlic bulb
1 Tbsp. olive or vegetable oil
8 medium red potatoes, peeled and cut into chunks
1/2 c. butter or margarine
1 c. (8 oz.) sour cream
2 Tbsp. milk
1 Tbsp. minced fresh parsley
3 green onions, sliced
1 (11 oz.) can whole kernel corn, drained
salt and pepper to taste
1 c. (4 oz.) shredded Cheddar cheese

Preparation

Remove papery outer skin from garlic (do not peel or separate cloves).
Brush with oil.
Wrap in heavy-duty foil.
Bake at 425\u00b0 for 30 to 35 minutes or until softened.
Cool for 10 to 15 minutes.
Cut top off garlic head, leaving the root end intact. Squeeze garlic into a large bowl; set aside.
Place potatoes in a saucepan and cover with water.
Bring to a boil; reduce heat. Cover and cook for 15 to 20 minutes or until tender.
Drain and add to garlic.
Add the butter, sour cream, milk and parsley; mash.
Add the onions, corn, salt and pepper; mix well.
Spoon into a greased 11 x 7 x 2-inch baking dish.
Sprinkle with the cheese.
Bake, uncovered, at 350\u00b0 for 25 minutes or until heated through.