Roasted Garlic and Basil Smashed Potatoes

Ingredients

• 1/4 cup garlic cloves (about 6), unpeeled
• 4 large russet potatoes
• 1 cup milk, plus more as needed
• 3 tablespoons unsalted butter, softened
• 1 teaspoon olive oil
• 1/2 cup shredded fresh basil
• Kosher salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.

Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.

Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.)

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.