Recipe Archives->Vegetables->Mashed Potatoes 39

Garlic Smashed Potatoes

6 medium Yukon Gold or russet potatoes (2 pounds)
1 garlic bulb
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup chopped fresh chives

Heat oven to 375 F. Pierce potatoes with fork to allow steam to
escape. Cut 1/4-inch slices from top of garlic bulb to expose cloves.
Carefully remove most of the paperlike skin, leaving bulb intact
and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes
and garlic about 1 hour or until potatoes are tender. Heat oil and
oregano over medium heat 2 to 3 minutes or until oregano is fragrant;
remove from heat. Open garlic packet to cool. Cut potatoes in half;
carefully spoon potatoes into large bowl. Save skins for another
use or discard. Separate garlic cloves and press the cloves slightly
to squeeze garlic out into potatoes; discard skin. Add oil mixture
and salt to potatoes. Mash potatoes until no lumps remain. Beat in
milk in small amounts (amount of milk needed to make potatoes smooth
and fluffy depends on kind of potatoes). Beat vigorously until
potatoes are light and fluffy. Stir in chives.

Variation: Fresh or dried basil leaves or dried Italian seasoning
can be used instead  of the oregano.

Printable version: mashed-potatoes39.txt.