Ingredients

The following ingredients have 4 Servings
  • 2 Medium Russet Potatoes, (skins washed)
  • 1 Full Head Garlic
  • 1 tsp. Extra Virgin Olive Oil
  • 1 tbsp. Whipped Butter
  • 2 tsp. Fresh Rosemary, (chopped)
  • 3 tbsp Milk
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper

Instruction

  • Preheat oven to 425 degrees F.
  • Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake 45-60 minutes.
  • Remove excess skin from the garlic head, cut off 1/4" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for 35-40 minutes.
  • When the potatoes are cooked through and soft, cut them in half lengthwise, scoop out the fleshy potato and place in a bowl; then place the potato skins on a baking sheet.
  • Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes.
  • Add the butter, rosemary and milk and mash until creamy. Depending on the actual size of your potatoes, add more milk as needed. Season with salt and pepper.
  • Place the mashed potatoes back into the potato skins and bake for an additional 10 minutes.