Cooking Directions

• Set the oven to 350°F.  Cut off the top of the garlic bulb and discard. Place the garlic onto a square of aluminum foil.  Drizzle with about 2 tablespoons broth. Pull the corners of the foil up over the garlic and twist to seal.
• Bake for 1 hour or until the garlic is soft.
• During the last 20 minutes of the baking time, place the remaining broth and potatoes in a 3-quart saucepan and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
• Mash the potatoes with 1 1/4 cups reserved broth, 2 to 3 cloves roasted garlic and chives, if desired. Add additional broth, if needed, until desired consistency. Season to taste.

Ingredients

• 1 whole bulb garlic
• 2.667 cups Swanson® Chicken Broth
• 2.25 pounds potato, peeled and cut into 1-inch pieces (about 5 1/2 cups)
• 2 tablespoons chopped chives or green onions (optional)