11medium potatoes I use golden but reds or russets can be substitutedscrubbed clean
1/2-1teaspoonsalt to taste
onion powder optional
For Roasted Garlic
1. Preheat oven to 375 degrees. 2. Cut the tops off of garlic leaving the skin intact but revealing the top of each clove. 3. Place all four heads of garlic and the sprigs of rosemary in enough tin foil to be able to completely wrap them closed. 4. Pour one tablespoon of olive oil over each head of garlic and wrap foil tightly closed. 5. Place in a baking dish or on a rimmed cookie sheet to catch any oil that seeps out. 6. Roast for 1 hour. Allow to cool and remove roasted cloves from the paper wrappers. Remove rosemary from stems and mince finely.
1. Boil a large stockpot of water. Boil potatoes whole until fork tender (about 20-30 minutes depending on potato size). I always boil my potatoes whole instead of cut with skins on as it is faster to prep and prevents the potatoes from getting mushy. Drain potatoes. 2. Either mash the potatoes or run them through a ricer or food mill for ultra-smooth results. Do not use a food processor or blender! 3. Add roasted garlic, fresh rosemary, butter, hot milk, salt, and pepper. I will often add a dash of onion powder to taste at the end to round out the flavors too. 4. Place potatoes into the slow cooker and hold on warm until serving time. If they are held an extended period of time add a bit of milk added every few hours and stir.