| 6 | medium Yukon Gold or russet potatoes (2 pounds) |
| 1 | garlic bulb |
| 2 | tablespoons olive or vegetable oil |
| 1 | teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves |
| 1/2 | teaspoon salt |
| 1/3 | to 1/2 cup milk |
| 1/4 | cup chopped fresh chives |
| 1. | Heat oven to 375ºF. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slices from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender. |
| 2. | Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat. |
| 3. | Open garlic packet to cool. Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze garlic out into potatoes; discard skin. Add oil mixture and salt to potatoes. |
| 4. | Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives. |
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| Fresh or dried basil leaves or dried Italian seasoning can be used instead of the oregano. |
|
| When roasting the garlic for this potato dish, roast an extra bulb to use as a spread for bread and crackers or to toss with hot cooked pasta. |
Nutrition Information:
140 ( 45 ); 5 g ( 1 g); 0mg; 210 mg; 23 g ( 2 g); 3 g 2 %; 12 %; 2 %; 2 % 1 1/2 ; 1/2