(This dish works best with plain white potatoes, though red potatoes can be substituted in a pinch. I find that a good rule of thumb is two medium-sized potatoes for each person eating; your mileage may vary)

Take one head of garlic and separate into cloves, but do not peel. With a sharp knife, cut off the tip of each clove (where it joined to the head) to make it easier to remove the cloves from the peel after roasting. Place garlic in a small oven-safe dish and add a few tablespoons of olive oil (enough to coat all of the cloves, with a little extra). Put dish in oven at 300-350 degrees until cloves are soft and lightly browned.

Peel potatoes, rinse, and cut into 1-inch cubes. Put in medium-sized pot and add enough water to just cover the potatoes. Peel and quarter an onion and add to pot. Boil over medium heat until water level has sunk to below the level of the potatoes. (Pay close attention during this stage to make sure the potatoes do not burn.)

The roasted garlic has probably cooled enough by now to begin removing the cloves from their peels. Discard the peels, but be sure to keep the oil.

Remove from heat and immediately add a tablespoon or two of margarine (or butter). Add the peeled garlic and the remaining oil from roasting to the potatoes, and mash together. Add a little onion soup mix, and additional margarine or olive oil if desired, and blend well. Serve hot.

Variation: Peel and dice one parsnip along with the potatoes, before boiling.