Ingredients
6
medium russet potatoes (about 2 lb)
6
unpeeled garlic cloves
2
tablespoons olive or vegetable oil
1
teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
1/2
teaspoon salt
1/3
to 1/2 cup milk
Preparation
Heat oven to 375°F. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in foil. Bake potatoes and garlic 1 hour or until potatoes are soft.
In 8-inch skillet, heat oil and rosemary over medium heat 2 to 3 minutes, stirring frequently, until rosemary is fragrant.
Cut potatoes in half; carefully spoon potatoes into large bowl, discarding skins. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency.
