Garlic Mashed Potatoes
- 5 Medium Russet Potatoes ( wash and scrub potatoes, the peelings are left on)
- 2 Tbsp. Butter ( softened for rubbing on unbaked potatoes )
- 1/2 – 3/4 C. Milk
- 1/2 tsp. Salt
- 3 Tbs. Butter
- 1/2 tsp. Ground Fresh Black Pepper
- 1 Whole Garlic Head (measure out 1 1/2 tsp of crushed garlic after the roasting process)
- 1 1/2 tsp. Olive Oil
After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 – 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 – 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 – 5 cloves. The crushed garlic should measure out to be 1 1/2 tsp. More garlic may be added for the hearty.
When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
If potatoes seem to be to dry add little more milk.