mashed spuds

Does anyone roast garlic. I've winged it a few times, but am looking to hone the process. I'd like to have a bulb of roasted garlic to mash into potatoes.

I've used olive oil, basil and oregano when I've been experimenting. What do others do?

How hot? How long? Covered or open? What's the character of the product clove when you are done?

I've only made mine caramelised and soft so you can squeeze them out of the skins. I usually end up putting them in for 45 minutes or so as a whole bulb.