Shelly's Recipe

SMASHED ROASTED ROSEMARY POTATOES

Category: Potatoes

2 1/2 lb red-skin potatoes
6 whole cloves garlic, skins on, (up to 10)
Olive oil
2 tbsp fresh rosemary
Salt and pepper, to taste
1/3 cup milk, (up to 1/2)
2 tbsp butter, (up to 4)
2 tbsp s our cream

Scrub potatoes. Leaving peels on, cut them in half. Toss potatoes and garlic cloves with oil to coat, then toss with rosemary, salt and pepper. Spread on sheet pan. Bake at 400 for 45 minutes to 1 hour, until golden. About halfway through cooking time, stir and drizzle with more oil.

Place potatoes, skins and all, into mixing bowl. Squeeze pulp from garlic cloves, discarding skins, and add to potatoes. Add milk and butter and beat. Add sour cream and continue beating briefly. Serve immediately. Serves 6