Garlic Mashed Turnips

12		cloves - head garlic, top sliced offs (1 Full Head of garlic)
2  tablespoons		olive oil
3		Turnips-Large
1  tablespoon		salt
4  teaspoons		butter, softened
5/8  ounce		Salt and black pepper, to taste
1/2  cup		Tap Water
1/2  cup		LAND O LAKES FAT FREE HALF AND HALF

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Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut turnips in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the turnips are fork tender, about 20 to 30 minutes. Drain well in a colander. While the turnips are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm 1/2 and 1/2, water and softened butter until incorporated and the turnips are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the turnips. Beat again; season with salt and pepper.