Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside.
Peel and cube potatoes and boil for 15-18 minutes or until fork tender. Drain and transfer to a stand or electric mixer.
If necessary add milk to make desired consistency.
Top with a pad of butter or your favorite gravy. Enjoy!
Notes
This recipe did not disappoint. My whole family loved the flavor and my husband especially liked the extra garlicky flavor! I chose not to peel the potatoes since the Yukon Golds have a soft skin and can easily become ‘smashed’ potatoes saving me time in the kitchen. Plus, when you leave the skins on the extra vitamins and minerals stay in boosting their nutritional value too–bonus!A Couple of Notes: it did seem a little on the salty side to me so I will cut back on that next time. Generally, I don’t use a lot of salt in our cooking so perhaps our palates are just not too used to the salt. Also, I used jarred garlic instead of roasting my own. I had some on hand that needed to be used up and it was obviously way easier!I actually doubled this recipe because I had a 5 lb. bag of potatoes (since I can rarely buy potatoes by the pound any more unless they are a baking potato or small red potato). I put the extra serving in a foil tin and covered in foil, labeled and put in the freezer. Then all I need to do is thaw it and bake it for about 30 minutes on 350º until heated through. Sometimes the potatoes will seem watery. All you need to do is stir them up a bit and maybe add a little milk to create that creaminess again. Simple and a great timesaver on busy weeknights!