I wasn’t sure what I wanted to write about tonight…then I started thinking about dinner.  I knew I was going to make a pork loin, but I wasn’t sure about the side dishes. I usually like to make two vegetables if possible with my dinners. I could revisit my standard, but I wanted something more for this meal. I remembered that I had everything on hand to make my mashed potatoes.  A good, creamy helping of roasted garlic mashed potatoes is always filling and comforting on a cold and snowy night…mashed potatoes, it is.

4 large cloves garlic, unpeeled
Salt, to taste
Pepper, to taste
2 tsp olive oil
5 small potatoes, washed well (russet or red potatoes work well), small dice*
2 tbsp butter
1/4 c milk

Preheat oven to 350. Using a piece of foil, create a small bowl that can hold the garlic cloves. Add a pinch of salt and pepper and the olive oil to the garlic. Carefully close up the foil pouch so the oil does not leak out. (It is helpful to place the pouch onto a small rimmed baking sheet.) Place the pouch in the oven for 20-25 minutes, or until the garlic is soft and fragrant, taking care not to over cook the garlic. Allow to cool slightly. When cool enough to handle, remove the garlic from its peel. Smash the roasted cloves in the warmed oil. Set aside.

While the garlic is roasting, boil the potatoes. Once they are tender enough to pierce with a fork, drain off all of the starchy water, reserving 1/2 c of the liquid. Mix in the butter, milk, s/p, and a 1/4 c of the starchy water into the potatoes. Mash the potatoes and mix in the garlic mixture. Fold in well. If the potatoes are too dry, add in more of the reserved liquid. Taste and adjust the seasoning, if necessary. Enjoy!

*if using red potatoes, clean the skin really well. The skin is very tender and adds a beautiful red color to the rustic version of mashed potatoes.