1 head garlic
2 pounds potatoes
3 tablespoons butter
1/2 cup hot milk
Salt and pepper

Trim 1/2 inch off the top of the garlic head. Wrap with tinfoil. Bake at 400 degrees F. for 45 minutes.
Peel, cut up, and boil potatoes then drain.
Return potatoes to pan, and heat over low heat for about 2 minutes. Shake pan occasionally, to dry them, then remove from heat.
Squeeze garlic out of skins into the potatoes. Add butter, then mash with potato masher until smooth.
Pour in hot milk, salt and pepper and stir. Makes 4 servings.

2 teaspoons Extra-virgin olive oil
1/2 cup Onion — chopped
2 Celery stalks — chopped
1/4 cup White wine — optional
4 cups Chicken stock
2 cups Potatoes — Diced
3 1/2 cups Broccoli — chopped
1 teaspoon Dijon mustard
Freshly ground black pepper

Directions:
In a 4-quart saucepan, saute onion, and celery in olive oil until vegetables are soft. (about 2 minutes)
When vegetables are softened, add white wine and chicken stock. Add potatoes and bring to a boil. Reduce heat to a simmer and cook covered about 10 minutes.  Add the broccoli, bring soup to a boil, then simmer, covered for 4 minutes.

Puree vegetable mix in blender in batches and return to sauce-pan. Mix in mustard, and pepper. Heat thoroughly and serve while hot.  Makes 3 servings.

Yukon Gold Potatoes have a creamy texture that makes great mashed potatoes.