I was asked today to post the potato recipe from Sunday night. So here it goes. I don’t actually have a written recipe for these, I usually just start combining. Beware, this recipe also has a lot of garlic!!
Preheat oven to 400 degrees. You can use either one or two whole heads of garlic depending upon how much you like. I like a lot, so I usually use two. Cut the garlic heads in half to expose all the garlic cloves on both sides. Place heads in foil and drizzle approximately 2 t. olive oil on each. Wrap loosely in foil and place in oven. Roast garlic in oven for approximately one hour. Garlic should be very soft and should be the color of caramel. Squeeze all garlic onto a plate and mash with a fork.
Smashed Red Potatoes
Cover with water 2 pounds of small red potatoes (you can alter this based on how many you are serving, usually serve 3-4 small potatoes per person) and bring to a boil in large pot. Boil until fork tender. Do not overcook. It should take approximately 15-20 minutes once boiling. Drain the water and return to the pot. Smash potatoes, including skins. Add 1/4 cup soft butter, 3 T. warmed cream and roasted garlic to potatoes. Stir potatoes until well mixed. Season with salt and pepper to taste. Potatoes should be very lumpy and not extremely wet. Keep covered until ready to serve.