Roasted Garlic Smashed Potatoes

2 lbs russet potatoes, peeled and chopped
3 lbs yellow potatoes, peeled and chopped
1 head garlic, roasted
1 tsp garlic powder
1 stick butter
2/3 c milk
salt
pepper

To roast garlic:
Pre-heat oven to 350 degrees

Place topped head of garlic into a large square of tin foil.

Add 2 Tbsp olive oil, sprinkling of pepper sprinkling of salt.

Roast for 45 minutes to 1 hr, or until garlic is tender and lightly browned.

Remove from oven and unwrap completely.

To cook potatoes:
In a 12 qt stock pot, bring 6 quarts of salted water to a boil.

Gently place all potatoes into pot and turn heat down to medium-high.

Let cook about 14 minutes, or until yellow potatoes are very tender.

Drain, and place potatoes back into the pot.

Place on extremely low heat (or if an electric stove, turn off heat just prior to draining and don't turn back on).

Stir lightly while potatoes steam dry for a few minutes.

Add butter, garlic, and milk.

Mash completely together, adding pepper and salt for taste.