.. garlic mash potatoes!! ..

I make garlic mash potatoes every chance I get. Sometimes, I add cheese to it, too! I know it's a side dish, but I pretty much can eat a vat of it on its own. The key is to use a lot of butter and half and half (or full on cream, if you want to be really decadent).

These potatoes were nice and buttery in texture. The color was also gorgeous, and the skins were nice and thin, so I decided not to peel them. Remember to generously salt the cooking water. This will give the potatoes a lot of flavor once they're tender, and besides, potatoes can take a good amount of salt.

Then add unsalted sweet cream butter, half and half, and lots of freshly ground black pepper. Smash away.

I then mix in tons of roasted garlic. The flavor is ridiculous; so good. Because they're roasted, the natural sugars come out, and there's just nothing like it. Roast the bulbs in the oven with a pinch of salt and pepper, and a drizzle of olive oil.

On this occasion, I made the mash potatoes with smothered pork chops, so there was gravy, too. However, you don't need anything else but the mash potatoes, really! Easy-peasy, and ready to be devoured!

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