♦ 1 pound small red potatoes
♦ 1 whole head of garlic
♦ 1/3 to 1/2 cup whole milk (or cream)
♦ 2-3 tbsp unsalted butter
♦ salt and pepper, to taste
♦ chopped green chives, for garnish
Preheat the oven to 400°F – peel the garlic bulb, leaving the skins of the individual cloves in place. Using a paring knife, cut around the top of the bulb to expose the tip of each clove. Brush with olive oil, and wrap in aluminum foil – roast for 35 to 40 minutes. The cloves should feel soft, and should be caramel in color.
Meanwhile, place the potatoes in a large pot filled with cold water – bring to a boil, and cook until just tender (15 minutes or so). Drain the potatoes, and return to the pan – add the cloves, milk, butter, and salt & pepper to taste. Mash together to desired consistency; garnish with fresh chives.
Note: if you prefer creamier potatoes, a hand mixer or food processor may be used. This method creates a lumpier result.
Read more about this dish and my musical pairing by clicking HERE.