So, I posted our Thanksgiving menu on a few forums, including this one, and was suddenly bombarded with requests for this recipe (out of all the items on there).  Here it is, as written by my son PJ, for those who were asking.  

1. Cut the head off of a garlic bulb.

2. Put the garlic in foil, drip the liquid of your choice over the
exposed cloves (I used Chipotle tabasco this last time, but I've used
balsamic vinegar and olive oil before to good effect), sprinkle with
salt and pepper), twist foil closed around garlic and place in a 450
oven and roast for about 20-40 minutes until garlic is soft to touch.
Take out of oven and let cool.

3. In the meantime, boil Yukon Gold potatoes (as many as you need to
feed you and yours) in salted water until a fork comes out cleanly
from the chunks of potato, about 20 minutes.

4. Drain potatoes place in a bowl with about half a stick of butter
and a few splashes of heavy cream or half and half.  The quantity is
to personal taste.

5. Squeeze garlic cloves out of their skins (they come out easily
after roasting).

6. I use either a masher or an immersion blender to mash the potatoes.
 A ricer would do just as well, they all make for a different
consistency.

7. Crumble your choice of blue cheese into the potatoes and fold.  The
quantity is up to you.

8. Chop green onion and sprinkle over the top, then serve warm, after
the cheese has had a little time to get soft and delicious.


This works well with other cheeses too, and I've incorporated fresh
rosemary and it's just as good.  All in all, as long as you put in
that roasted garlic, your only limit is your imagination.