Ingredients: 1 large bulb garlic 1 tablespoon olive oil 1/4 cup chopped green onions   1/4 cup Parkay® Soft Spread 2-1/2 pounds potatoes, peeled, cubed, and cooked 1/2 cup Dijon-style mustard 1-1/2 cups milk 1/2 cup shredded Cheddar cheese 1/4 cup chopped fresh parsley leaves

Directions: Preheat oven to 400°F. To roast garlic, peel off loose paper-like skin from bulb. Coat garlic bulb lightly with olive oil; wrap in foil. Place in small baking pan. Bake for 40 to 45 minutes; cool. Separate cloves. Squeeze cloves to extract pulp; discard skins. In a large saucepan over medium heat, sauté garlic pulp and green onions in soft spread until tender. Add potatoes, mustard, milk, and cheese. Mash potato mixture until smooth and well blended. Stir in parsley; season with salt and pepper. Serve immediately. Makes 6 servings. (From Parkay) *See more recipes in our vegetables & salads collection