1. To roast garlic, preheat oven to 400 degrees.
2. Remove the outer papery skin from the garlic bulb and rub the entire garlic bulb with olive oil; then set garlic bulb on baking dish and drizzle any remaining olive oil over the top.
3. Bake garlic for 40 to 45 minutes or until the bulb is fork tender. When tender, remove from oven and set aside.
4. Meanwhile, scrub or peel potatoes (depending on the condition of the skins), cut in quarters, and put in large pot of cold, salted water. Bring the water to a boil, then turn heat down and simmer slowly until potatoes are soft (about 12 to 15 minutes.)
5. Drain very well, then add butter to potatoes and mash well with a potato masher.
6. In a small bowl, put wasabi powder and just enough water to make a thick paste.
7. Take the roasted garlic and gently squeeze the soft cloves out of the bulb into the bowl with the wasabi paste.
8. Mash wasabi paste and garlic together, then add to mashed potatoes, using potato masher to combine.
9. Stir in milk and keep mashing until flavors are combined and potatoes are light and fluffy.
10. Season with salt and pepper to taste and serve immediately.
This is the perfect mashed potato to serve alongside barbecue ribs, roast chicken, or other hearty meat. Don't bother with gravy, you really want to let the flavor come through all on its own.
Of course, if you don't have time to roast the garlic, you can buy chopped garlic that is already roasted. But, the aroma in the kitchen is wonderful! Enjoy!