Garlic Smashed Potatoes Recipe

• 3-4 lbs russet potatoes
• 1 whole bulb garlic, unpeeled
• 1 Tbsp. extra virgin olive oil
• 3/4 c. half and half (1/2 lowfat milk/cream)
• 1 stick (1/2 c.) butter
• 3/4 tsp. salt (or possibly to taste)
• 1/4 tsp. paprika
• 2 Tbsp. fresh parsley, chopped
• 1/8 tsp. freshly grnd black pepper

1. Wash and peel potatoes; cut into 1 inch chunks.
2. Boil in salted water till fork tender, about 25 min.
3. Drain.
4. Slice 1/2 inch off the top of an entire head of garlic and place in a heat-proof coffee or possibly custard c. to bake.
5. Drizzle with extra virgin olive oil.
6. Cover c. with aluminum foil and bake in a preheated 350F oven for 20 min or possibly till tender.
7. Cold.
8. Squeeze out pulp of garlic and mash using a fork.
9. Mash potatoes or possibly press through a potato ricer or possibly food mill with garlic, parsley, salt and pepper.
10. (Don't use a food processor or possibly potatoes will be pasty).
11. Heat butter with half and half (any combination of lowfat milk and/or possibly light cream may be used, as desired).
12. Add in to potatoes when butter has melted and lowfat milk/cream is warm.
13. Taste and adjust seasonings, adding additional salt and pepper, if needed.
14. Scoop into a serving dish and sprinkle with decoratively with paprika.
15. Add in a few sprinkles and/or possibly a sprig of fresh parsley to introduce some festive color.
16. Variation: 1-2 lbs cooked parsnips may be mashed in with the potatoes.

potatoes, garlic, extra virgin olive oil, milk, butter, salt, paprika, fresh parsley, freshly grnd black pepper

Taken from cookeatshare.com/recipes/garlic-smashed-potatoes-53468 (may not work)