Recipe - Roasted Garlic And Smashed Potatoes

2 pound Russet potatoes; cut into
2inch
; pieces
4 Heads garlic
Olive oil
One fourth cup Mixed chopped fresh herbs;
such as parsley,
; basil, thyme
Coarse salt and freshly
ground black
; pepper

1. Heat the oven to 350. Remove all the outer papery layers covering the
head, yet leave the garlic intact. Trim the top to expose the tops of the
garlic.

2. Place the garlic on a sheet of tinfoil. Drizzle the garlic with olive
oil and season with salt and pepper. Wrap the foil loosely around the
garlic and place on a baking sheet. Roast in the heated oven until the
garlic is soft, 40 to 45 minutes. Watch it carefully; depending on the
size, it may take more or less time. If it starts to blacken, you'll need
to take it out.

3. Meanwhile, prepare the mashed potatoes. Place the potatoes in a medium
saucepan. Add cold water to cover. Season with salt and bring to a boil.
Reduce the heat to a simmer and cook, uncovered, until the potatoes are
forktender, 30 to 35 minutes.

4. Drain the potatoes and return to the pot. Squeeze the heads of roasted
garlic to remove the sweet garlic paste. Add to the potatoes. Using a
potato masher, "smash" to desired consistency. If you need a little liquid,
add skim milk or chicken stock. Add fresh chopped herbs and season well
with salt and pepper.

Notes: Instead of having mashed potatoes swim in butter and milk, try them
with roasted garlic and lots of fresh chopped herbs. I like to leave the
skins on the potatoes for added flavor.

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MC formatted using MC buster by Barb at PK

Recipe by: Virginia Willis

Converted by MM_Buster v2.0l.