Recipe: Roasted Garlic Mashed Potatoes with Rosemary Oil (using baked potatoes)

ROASTED GARLIC MASHED POTATOES

6 medium potatoes (about 2 Ib)
6 unpeeled garlic cloves
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh (or 1/4 teaspoon dried rosemary leaves)
1/2 teaspoon salt
1/3 to 1/2 cup milk

Heat oven to 375 degrees F.

Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in foil.

Bake potatoes and garlic 1 hour or until potatoes are soft.

In 8-inch skillet, heat oil and rosemary over medium heat 2 to 3 minutes, stirring frequently, until rosemary is fragrant.

Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency.

Makes 6 servings
From: Recipe booklet: Easy Recipes with Rotisserie Chicken, Betty Crocker Recipe Magazine #230, March 2006