1 onion, unpeeled
2 heads garlic, outer papery husks removed
Olive oil
3 large white baking potatoes, peeled and cubed
6 tablespoons ( 3/4 stick) butter
1/2 cup milk, heated
Salt and pepper

Heat oven to 375 degrees. Rub onion and garlic with olive oil and roast about 30 minutes, or until slightly browned and softened. Peel onion and puree in blender or food processor. Slice garlic heads in half crosswise and squeeze out soft garlic centers; combine with onion puree. (Can be made ahead about to 2 hours up to this point. Let stand at room temperature until potatoes are ready.)

In large saucepan, boil potatoes in salted water to cover until tender, about 20 minutes. Drain potatoes and mash with onion-garlic mixture until soft. Add butter, hot milk, salt and pepper and mix well.

Makes 4 servings. (Can be doubled or tripled.)

- From The Great Chefs Cook American by Ellen Brown (Main Street Books, $18.95).