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Ingredients
- 6 med. Yukon Gold or Russet Potatoes
- 2 Tbs Olive or Vegetable Oil
- 1 tsp Fresh chopped Oregano or 1/4 tsp. dried Oregano
- 1/2 tsp Salt
- 1/3 cup Milk
- 1 bulb Garlic
- 1/4 cup Chives -chopped
Details
Servings 6
Preparation time 20mins
Cooking time 83mins
Preparation
Step 1
1. Heat oven to 375°. Pierce Potatoes w/ a fork. Cut 1/4" slices from top of Garlic Bulb to expose cloves. Carefully remove most of the paper skins, leaving the bulb intact & cloves unpeeled. Wrap Garlic in aluminum foil. Bake Potatoes & Garlic ~ 1 hour or until Potatoes are tender.
2. Heat Oil & Oregano over Med. heat 2 to 3 minutes or until Oregano is fragrant; remove from heat.
3. Open Garlic packet to cool. Cut Potatoes in 1/2; carefully spoon Potatoes into Lrg. bowl. Save skins for another use or discard. Separate Garlic Cloves & press the cloves slightly to squeeze garlic out into Potatoes; discard skin. Add oil mixture & salt to Potatoes.
4. Mash Potatoes until no lumps remain. Beat in Milk in Sm. amounts. Amount of Milk used will depend on Potato type. Beat vigorously until Potatoes are light & fluffy. Stir in chives.
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