Jazzy Mashed Potatoes

recipe mentioned by Kathy Nicholson

5 pound bag Yukon Gold Potatoes
1 stick (real) butter
1 cup milk
thyme
chives
1 bulb garlic
olive oil
salt and pepper

Yukon Golds are the best choice for making creamy mashed potatoes and most potatoe gratins and casserole-type dishes. You will need about 4 pounds or about 12 potatoes (5-6 ounces each) for 12 servings (about 2/3 cup per serving). Whip up the oooked potatoes with 1 cup of milk (or half-and-half), 1 stick of butter, salt and pepper to taste.

To dress it up: place a whole bulb of garlic on a double layer of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap it in the foil and place in the oven 1 hour before the turkey is ready. When garlic is soft, add any jices that accumated in the bottom to the cooked potatoes. Squeeze the softened garlic into the potatoes along with some butter and milk add fresh chopped thyme or chives.