Garlic Smashed Potatoes

Flecked with pretty green chives, these potatoes are the ultimate comfort food.
My son and I love garlic and these are the best.

6 medium Yukon Gold or russet potatoes (2 pounds)
1 garlic bulb
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup chopped fresh chives

Heat oven to 375 F. Pierce potatoes with fork to allow steam to escape. Cut
1/4-inch slices from top of garlic bulb to expose cloves. Carefully remove most
of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in
aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are
tender. Heat oil and oregano over medium heat 2 to 3 minutes or until oregano
is fragrant; remove from heat. Open garlic packet to cool. Cut potatoes in
half; carefully spoon potatoes into large bowl. Save skins for another use or
discard. Separate garlic cloves and press the cloves slightly to squeeze garlic
out into potatoes; discard skin. Add oil mixture and salt to potatoes. Mash
potatoes until no lumps remain. Beat in milk in small amounts (amount of milk
needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat
vigorously until potatoes are light and fluffy. Stir in chives.

Tips from the Kitchen

Substitution
Fresh or dried basil leaves or dried Italian seasoning can be used instead of
the oregano.

Jenn B aka Mom2Sam and Tiny
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