Roasting whole garlic heads is a technique that elevates the dish by bringing out the natural sweetness of garlic and adding a deep, caramelized flavor. Using a hand mixer to mash the potatoes ensures a smooth and fluffy consistency, but you can also use a potato ricer for a more rustic texture.

Directions:

Roast the Garlic:
Preheat the oven to 375°F.
Cut the top 1-2 inches off each garlic head, exposing the tops of the cloves.
Drizzle 1 teaspoon of olive oil over each exposed garlic head.
Loosely wrap each head in aluminum foil, leaving the top open slightly.
Place the wrapped garlic heads in a shallow pan.
Roast in the preheated oven for 45-60 minutes, until the cloves are soft and golden brown.
Remove from the oven and let cool.

Prepare the Potatoes:
Peel and cut the potatoes into evenly sized chunks.
Soak the potatoes in cold water to remove excess starch, then drain and rinse until the water runs clear.
Place the potatoes in a large pot, add 2 teaspoons of salt, and cover with water.
Bring to a boil, stirring occasionally. Cook until the potatoes are fork tender.

Mash the Potatoes:
Drain the cooked potatoes and transfer to a large bowl.
Beat the potatoes with a hand mixer at medium speed until most lumps are gone (about 3 minutes).
Add butter, three-fourths of the roasted garlic (removed from their skins), the remaining 1 teaspoon of salt, and pepper.
Continue beating on high speed until the potatoes are creamy and smooth.
Add milk and the remaining roasted garlic. Beat until fluffy (about 3 more minutes).

Serve:
Spoon the mashed potatoes into martini glasses.

Offer the following toppings for guests to customize their Mashtinis:
Shredded Smoked Gouda
Braised Portobello Mushroom slices
Chopped Chives
Crispy Bacon bits
Crispy Onions
Warm Brown Gravy