Roasted Garlic Smashed Potatoes

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)

1. Preheat oven to 400F.
2. 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.)
3. Drizzle clove with olive oil, make sure all surfaces are covered, and top with tin foil.
4. Roast for 30-35 minutes- garlic will be soft and easy to squeeze right out of the skin and into the potatoes when ready.

1. Boil 6 cups of water in a medium-large saucepan. When boiling, stir in the salt and gently add the potatoes.
2. 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.)
3. 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.
4. Add fresh black pepper and other fresh herbs if you desire. (They should be plenty salty, but add more to taste if desired.)
5. Top with another pat of butter to serve.

Source: http://www.the-baker-chick.com/2013/11/roasted-garlic-smashed-potatoes/