cut potatoes into pieces', 'place potatoes and garlic in a large saucepan', 'bring to a boil', 'cook on medium heat for 15 minutes , or until potatoes are tender', 'drain , but do not discard garlic', 'add remaining ingredients , and mash with a potato masher until smooth', 'add additional milk if necessary', 'if desired , season with additional salt and pepper'

cook potatoes in large pot of boiling salted water until tender , about 25 minutes', 'drain well', 'return to pot', 'mix in cheese and butter', 'mash until smooth', 'add half and half , basil and garlic and stir over medium heat until heated through', 'season with salt and pepper'

you first need to make the roasted garlic', 'four heads are enough for this recipe , but i suggest you do more , as the roasted garlic keeps in the fridge for at least a week , or it can be frozen and then you can just break off what you need', 'to prepare roasted garlic , preheat oven to 375f', 'using a sharp knife , cut off the top third or so of each garlic bulb , exposing the cloves', 'remove all the papery white skin that you can , but leave the bulb intact', 'place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them', 'drizzle about 1 tsp of olive oil over the exposed top of each head', 'bring foil up around the heads to seal , then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes', 'when done , garlic will be very soft', 'as soon as it is cool enough to handle , squeeze garlic into a small bowl and set aside', 'if you are ambitious , keep the roasted skins that are left behind and use them in a stock', you can't get around it , your fingers are going to get garlicky and sticky--but it really is a fun task !, 'now , to make the potatoes : put chopped potato chunks in a large pot and cover with cold water , lightly salt , and bring it to a boil over high heat', 'when potatoes are cooked through , about 20 minutes after the potatoes boil , drain well and then return to pot', 'with heat on high , shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit', 'then remove pot from burner', 'using a potato masher , mash potatoes , adding soft butter and the roasted garlic', 'when all chunks have been mashed , add half of the warm milk and keep mashing', 'add more milk if needed until potatoes are the consistency you want', 'try the potatoes', 'add salt and pepper to taste'

preheat oven to 400 degrees', 'in a medium saucepan , bring potatoes and enough cold water to cover to a boil', 'simmer until potatoes are fork tender , about 15 minutes', 'drain and return potatoes to pan', 'add milk , 2 tablespooons butter , and lemon peel', 'mash until smooth', 'can add other seasonings if desired', 'season with salt and pepper', 'transfer potatoes to a work surface , flatten into an even round and cut into quarters', 'run your fingers under the skin of each chicken breast to separate it from the meat', 'place one quarter of the potatoes unter the skin , gently pressing to evenly distribute', 'place stuffed chicken breasts in a roasting pan', 'drizzle with olive oil and season with salt and pepper', 'bake until tender and juices run clear , about 40 minutes', 'transfer to chicken to a plate', 'stir lemon juice , parsley and remaining butter into the pan juices , scraping any borwned bits from the bottom', 'spoon sauce over the chicken and serve'

if you refrigerated the mashed potatoes , put them back in the soup pot and the stove and reheat , just getting out enough to fill your crock pot as you can refill it later in the party', 'put potatoes in crock pot on warm - we used one for white potatoes and one for sweet potatoes', 'arrange toppings in bowls and put on mashpotini bar with empty martini glasses and crockpot', 'let guests serve themselves !'

preheat a dutch oven over high heat', 'add 3 tablespoons olive oil , swirl to coat , and add beef', 'season generously with salt and pepper and cook , stirring , until beef begins to turn golden , about 10 minutes', 'add remaining tablespoon olive oil and add onion , bell pepper , and garlic', 'saute until softened , about 8 minutes more', 'add cayenne , paprika , cumin , coriander , and dried oregano', 'cook , stirring , until fragrant , 1 minute', 'add tomatoes , beef stock , and red wine vinegar', 'bring to a boil , reduce to a brisk simmer , and cook until reduced and nearly all liquid is cooked off , about 20 minutes', 'meanwhile , preheat oven to 450 degrees f', 'in a medium bowl , combine white beans , sour cream , and half of mozzarella and queso fresco', 'season to taste with salt and pepper', 'grease a 9 x 13 baking dish with olive oil and spread 1 cup red sauce on the bottom', 'create a layer on top with tortillas , cutting to fit if necessary', 'we used 5 tortillas per layer: 1 in each corner , and then a fifth tortilla , cut in half , placed in the center of the dish , to fill in the gaps', 'top tortillas with one-third of the bean mixture and one third of remaining red sauce', 'repeat twice more , ending with red sauce', 'top with remaining grated cheeses and transfer to oven', 'bake until lasagna is warmed through and cheese is bubbling and golden on top , about 20 minutes', 'while lasagna bakes , combine avocados , lemon juice , and lemon zest in a medium bowl', 'mash with a fork and season to taste with salt', 'remove lasagna from oven and let cool 5 minutes before slicing into squares', 'serve , garnished with avocado topping'