6 White potatoes (red potatoes work great, too)
1 Cup milk
4 Tablespoons butter
2 Teaspoons salt
1 Teaspoon black pepper
3 Heads garlic
2 Tablespoons olive oil
Canola oil spray
Preheat oven to 400 degrees with rack in center.
Rinse potatoes and remove eyes and imperfections. Leave the skins on or peel them according to your taste. Cut potatoes in half. Place in pan and cover with water. Boil for 30-40 minutes until they easily slip off a fork.
Peel paper off 3 heads of garlic to reveal cloves of garlic. Leave them on the center stem. Drizzle olive oil on them until they’re coated. Spray pan with canola oil. Place garlic heads in the pan and cover with foil. Place pan in oven and roast garlic for 40 minutes.
Remove garlic pan from oven. Carefully remove foil to avoid scalding. Remove garlic cloves from pan. Let them cool for 10-15 minutes. Grip the garlic cloves with a napkin or paper towel. Cut the top off each head of garlic so the cloves of garlic can be squeezed out of their wrappers and into a bowl. Mince the garlic with a knife and fork.
Place the fully cooked potatoes in a big mixing bowl. Add milk, butter, salt, pepper and garlic and mash them. Mash them to your preferred consistency. Some like garlic potatoes smooth, others like them with a little chunk.
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