Roasted Garlic Mashed Potatoes with White Gravy 

For the Roasted Garlic:

1 whole head of garlic
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Mashed Potatoes:

2 pounds russet potatoes, peeled and quartered
1 cup whole milk, warmed
½ cup (1 stick) unsalted butter, cut into pieces
Roasted garlic cloves (from above)
Salt and pepper to taste
For the White Gravy:

¼ cup all-purpose flour
¼ cup unsalted butter
3 cups milk, warmed
Salt and pepper to taste
Instructions:

Roast the Garlic:
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt and black pepper. Wrap the garlic in aluminum foil and roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Let cool slightly, then squeeze the roasted garlic cloves out of their skins and set aside.
Prepare the Mashed Potatoes:
While the garlic is roasting, place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain well.
In the same pot, add the warm milk, butter, and roasted garlic cloves. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Set aside.
Make the White Gravy:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the warmed milk, continuing to stir until the gravy thickens and is smooth. Season with salt and pepper to taste.
Serve:
Serve the creamy roasted garlic mashed potatoes topped with the white gravy. Enjoy this comforting and flavorful dish!