Skin-On Mashed Potato With Roasted Garlic And Thyme

• 3 whole Potatoes, Large
• 4 cloves Garlic
• 1-1/2 ounces, weight Butter
• 3 tablespoons, 1 teaspoon, 2-1/3 pinches Semi-skimmed Milk
• 2 teaspoons Dried Thyme
• Black Pepper To Taste

1. Preheat the oven to 190u0b0C (Gas Mark 5 / 375u0b0F).
2. Chop the potatoes into cubes and boil in a large pan of water for 15 minutes, or until soft but not falling apart.
3. Meanwhile, roast the whole, unpeeled garlic cloves in the oven for 15-20 minutes, until soft. Once removed from the oven, leave for a few minutes until cool enough to handle.
4. Drain the potatoes, and add the remaining ingredients. Squeeze in the flesh from the garlic, and mash until smooth. Use a potato masher, or a potato ricer if you have one. Top with a little more black pepper, and serve hot.

potatoes, garlic, weight butter, milk, thyme, black pepper

Taken from tastykitchen.com/recipes/sidedishes/skin-on-mashed-potato-with-roasted-garlic-and-thyme/ (may not work)