I love roasted garlic, especially in mashed potatoes. The taste of roasted garlic is smoother than garlic prepared other ways. It is also very easy to make. You just need to think of preparing it before you actually want to use it, which is where I usually fall short. So when I do make it, I like to make a lot. It keeps for several weeks in the fridge and also freezes well.
Place the garlic in a baking dish with enough liquid to cover the bottom 1/3- 1/2 of the garlic. Many liquids will work here, including stock and olive oil. We like to use milk because the slight sweetness of the milk balances the natural bitterness of garlic.
Cover and bake at 350 degrees for 35-45 minutes, or until cloves are very tender when pressed.
When the garlic is cool enough to touch, hold it by the top (which is actually the bottom) and squeeeeeze and all that garlic will just fall out.
Next, mash it up a little.
Voila! Wonderful roasted garlic for potatoes, bread, soup, you name it!