Roasted Garlic and Rosemary Smashed Potatoes

We were thinking about the food at our wedding reception by Axel's and found this recipe.  It looked easy enough so we made it!  It was really good.  The potatoes were from my mother's garden.  The recipe below serves 6.

Image by Jason Hedlund

Ingredients:
1 large head of garlic
1 1/2 Tbsp olive oil
1 Tbsp water
2 1/2 lbs Yukon Gold potatoes
2 sprigs fresh rosemary, chopped and divided in half
2 Tbsp Kosher salt
1/2 cup milk
3 Tbsp butter, softened

Directions:
Heat oven to 325 degrees. Cut about 1/2 inch off the tops of the head of garlic and rub with olive oil. Place in a small baking dish (do not crowd) and add water. Cover and bake 30 to 40 minutes or until garlic cloves are soft enough to be pierced easily with the tip of a paring knife; cool. When garlic is cool enough to handle, press out of skins into a bowl, then mash with a fork to a paste-like consistency; set aside.

Peel potatoes, dropping into a large bowl of cold water to keep them from turning brown. Cut larger potatoes in half and put into a large pot. Cover with water and add half the rosemary and kosher salt. Cover and bring to a boil. Then, uncover and boil gently until potatoes are tender, about 30 minutes.

Drain potatoes and put back into hot pan. Begin to mash with a potato masher. Add garlic, milk and butter; mash to a fine consistency. Garnish with the rest of the rosemary and serve. Enjoy!

Jason and Beth's Rating: 7/10

Nutrition:
220 calories
9g fat (4g saturated)

15mg cholesterol

540mg sodium

35g carbohydrates

4g fiber

4g sugar

6g protein