"'Aaah, 'at's be'er,' said Ron, with his mouth full of mashed potato" (Goblet of Fire 181).
Mashed potatoes is one of my favorite side dishes, and there are so many varieties of mashed potatoes out there! I've decided to try out a relatively simple (and versatile!) one from Rachael Ray.
You Will Need:
1 head garlic
1 Tbs extra virgin olive oil
2 lbs baby white potatoes (I used regular russet potatoes)
2 Tbs milk
2 Tbs butter
salt and pepper to taste
1. Slice 1/4" off the top of your garlic head, place on a sheet of aluminum foil. Drizzle the garlic with olive oil, wrap it up with the tin foil, and roast at 400 degrees for 45 minutes.
2. Peel and dice your potatoes, placing the potato chunks in a pot of cold water as you work.
3. When the garlic is ready, bring the potatoes to boil and let them bubble until tender, about 15 minutes.
4. When the potatoes are cooked, drain well and return to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Add the milk and butter. And salt and pepper to taste, and Smash the potatoes!