• 6 to 8 red skin potatoes, quartered, skin on
  • Water
  • 1/4 c to 1/2 c stick butter
  • about 1/2 c milk or heavy cream
  • about 1/2 c chicken broth
  • salt and pepper to taste
  • 1 bulb carlic
  • 1/3 c olive oil

Preheat oven to 375°F

Cut the top off of the bulb of garlic and place on a hefty piece of aluminum foil.  Drench it in olive oil and make a pouch so that it holds together.  Place this on a cookie sheet and bake until the garlic is done, about 15-20 mins.  But be careful not to burn the garlic!!!

Meanwhile, boil the potatoes in water with a little salt on the stove until they are done-like fork tender or better depending on how you like them.   Drain most of the water off and return to the pot.  Add the butter, milk or cream, and a little of the chicken broth to the potatoes.  DO NOT add everything at one time, rather, watch for the consistency.  We’re making mashed potatoes not potato soup!

Once the garlic is done and cooled, you will be able to squeeze out the actual cloves away from the skin-this is the part you want.  Add this to your potatoes in the pot.

With a potato masher, mash the potato mixture until thoroughly combined, tasting along the way.  You can add salt and pepper to taste until you’re satisfied.