ROASTED GARLIC and BASIL SMASHED POTATOES

ROASTED GARLIC and BASIL SMASHED POTATOES


¼ cup whole garlic cloves, unpeeled
4 large russet potatoes
1 cup milk, plus more as needed
3 tbsp. unsalted butter, softened
1 tsp. olive oil
½ cup fresh shredded basil
Kosher salt and freshly ground black pepper.


Preheat oven to 400 degrees.

Arrange garlic in one layer on a double thickness of foil and wrap tightly.

Roast garlic and potatoes in middle of oven-. The garlic will take 45 minute and the potatoes will take 1 hour.

Unwrap garlic and cool slightly, peels the cloves, mash with a fork and set aside (the garlic may be roasted and stored in the refrigerator up to a week ahead).

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

Using as rubber spatula, mix the potato mixer and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.