1 head garlic
1/2 tsp (2 mL) extra-virgin olive oil
4 yukon gold potatoes (about 2 lb/1 kg)
1/2 cup (125 mL) buttermilk (approx)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) minced fresh chives or green onion
Trim off top of garlic to expose cloves. Place on small square of foil and drizzle with oil; seal package. Roast in 375°F (190°C) oven or toaster oven until tender about 45 minutes. Let cool.
Meanwhile, peel and quarter potatoes. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot.
Squeeze roasted garlic over potatoes. Add buttermilk, salt and pepper; mash until smooth, adding more buttermilk if desired. Stir in chives.