Olive Oil and Garlic Whipped Potatoes

1. 1

   Preheat oven to 400F.

2. 2

   Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap tightly in foil.

3. 3

   Roast garlic in middle of oven 30 minutes, or until soft.

4. 4

   Unwrap garlic and cool slightly.

5. 5

   Peel skins from each clove and on a plate with a fork mash garlic pulp until smooth.

6. 6

   While garlic is roasting, peel potatoes and cut into 2-inch pieces.

7. 7

   In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are very tender, about 30 minutes.

8. 8

   Drain potatoes in a colander and transfer to a large bowl.

9. 9

   With a potato masher mash potatoes.

10. 10

    Add garlic pulp, 3/4 cup oil, milk, salt, nutmeg, and pepper and with an electric mixer beat until smooth.

11. 11

    Serve potatoes drizzled with remaining 1/4 cup oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.