1 head of garlic
drizzle of olive oil
2 lbs. of red potatoes
3/4 cup salt (for boiling-not topping don't worry!)
5 tablespoons of unsalted butter
1 cup milk (I used 2%)
freshly ground black pepper
fresh herbs rosemary, thyme etc. (optional)
- Preheat oven to 400F.
- Cut the bottom off of an entire head of garlic and place it cut side up in a small ramekin or heat-proof dish. (If the top of the head is super uneven slice that off as well so that it will sit flat.)
- Drizzle clove with olive oil, make sure all surfaces are covered, and top with tin foil.
- Roast for 30-35 minutes- garlic will be soft and easy to squeeze right out of the skin and into the potatoes when ready.
- Boil 6 cups of water in a medium-large saucepan. When boiling, stir in the salt and gently add the potatoes.
- Bring to a boil again and then reduce heat to medium-high. Cook potatoes for 15-20 minutes or until tender. (A fork will easily be able to go all the way through.)
- Drain potatoes and in a large bowl, smash them with a potato masher or something similar. Add in the butter, milk and roasted garlic, smashing some more until your desired consistency is reached.
- Add fresh black pepper and other fresh herbs if you desire. (They should be plenty salty, but add more to taste if desired.)
- Top with another pat of butter to serve.