Corny Garlic Mashed Potatoes

From Taste of Home Magazine. This dish is a nice change from regular ole mashed taters.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  whole head of garlic
• 1  tablespoon olive oil
• 8  medium  red potatoes, peeled and cut into chunks
• 1⁄2 cup butter, cubed
• 1  cup sour cream
• 2  tablespoons milk
• 1  tablespoon  minced fresh parsley
• 3  green onions, sliced
• 1 (11 ounce) can whole kernel corn, drained
•  salt and pepper
• 1  cup  shredded cheddar cheese

Directions

1. Remove papery outer skin from garlic (do not peel or separate cloves).
2. Brush with oil.
3. Wrap in heavy-duty foil.
4. Bake at 425° for 30-35 minutes or until softened.
5. Cool for 10-15 minutes.
6. Cut top off garlic head, leaving the root end intact.
7. Squeeze softened garlic into a large bowl; set aside.
8. Place potatoes in a large saucepan and cover with water.
9. Bring to a boil.
10. Reduce heat; cover and cook for 15-20 minutes or until tender.
11. Drain and add to garlic.
12. Add the butter, sour cream, milk and parsley; mash.
13. Add the onions, corn, salt and pepper; mix well.
14. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish.
15. Sprinkle with the cheese.
16. Bake, uncovered, at 350° for 25 minutes or until heated through.
17. **Total cook time does not include letting the garlic cool for 10-15 minutes.