Roasted Garlic Mashed Potatoes

I had my parents and one of my grandmothers over for a Mother's Day dinner the night before due to travel schedules (my brother had to drive home), conflicting plans, etc. I was totally fine with that because I've never really had my family over for dinner, it's always been brunch or appetizer type events. As a side I made these delicious garlic mashed potatoes that I found on the Williams-Sonoma site. Yet again I've found a winner with their recipes!

Garlic Mashed Potatoes

Williams-Sonoma

Ingredients
6 garlic cloves, unpeeled
2 Tbs. olive oil
1 Tbs. finely chopped fresh rosemary or thyme
3 baking potatoes, about 1 1/2 lb. total, peeled or unpeeled, cut into 2-inch chunks
4 Tbs. (1/2 stick) unsalted butter
1/2 cup milk
Salt and freshly ground white or black pepper, to taste

1/4 cup snipped fresh chives (optional)

Directions

-Preheat an oven to 325°F.

-Place the garlic cloves in a small baking dish.

-Drizzle with the olive oil and sprinkle with the rosemary.

-Cover with aluminum foil and bake until very soft, 35 to 40 minutes.

-Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.

-Mash with a fork.

-Strain the oil through a fine-mesh sieve held over the garlic and mix well.

-Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.

-Bring to a boil and cook, uncovered, until tender, about 20 minutes.

-Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.

-Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.

-Alternatively, push them through a ricer or food mill placed over a warmed bowl.

-Add the butter mixture to the potatoes and stir until smooth.

-Mix in the garlic and season with salt and pepper.

-Stir in the chives and serve immediately.

Serves 4 to 6.