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Roasted Garlic Potato Bake

1 small garlic head
3 baking potatoes, peeled, cut into chunks
4 tablespoons margarine or butter, divided use
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup milk
1/2 cup bread crumbs
3 tablespoons freshly grated Parmesan cheese
1 to 2 tablespoons chopped fresh parsley

1. To roast garlic: Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in aluminum foil. Bake at 350°F. for 1 hour. Cool for 10 minutes. When cool, break head apart and squish the garlic pulp out of the cloves into a small bowl. Mash with a fork and set aside.
2. Prepare the potatoes while the garlic is roasting: Place potatoes in a steamer; steam until tender, 15 to 20 minutes. (you may also boil them, steaming reserves more nutrients).
3. Combine potatoes with 2 tablespoons of the butter in a large bowl, or saucepan if you've boiled them. Let stand covered for 2 minutes. Add salt, mashed garlic, salt and pepper to buttered potatoes. Mash with a potato masher adding milk gradually.
4. Preheat oven to 350°F. Spray a medium casserole with cooking spray. Spoon potatoes into prepared casserole. Sprinkle with bread crumbs and Parmesan. Dot remaining butter over top of casserole. Bake for 15 minutes or until golden brown. Sprinkle with parsley before serving.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.