Garlic Smashed Potatoes

Flecked with pretty green chives, these potatoes are the ultimate comfort
food.

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.
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Regards
John H
YM:- nhojsnikpoh


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