Garlic Smashed Potatoes

These potatoes are rustic and total comfort food. They make me feel like a chef when I make them and they are perfect to use as a bed for pork tenderloin or a grilled steak, or even as a side for a roast chicken or turkey!

10-12 medium potatoes (I like to use yellow, but red or new garden potatoes work great too!!)

1/2 cup milk

2 tablespoons margarine

1 head garlic

2 tablespoons olive oil

salt & pepper

- First roast garlic by cutting off top of garlic head exposing the cloves. Rub off any loose, outer excess skin.
- Place in baking dish, drizzle olive oil over top, and bake @ 400° for 30 minutes. (See Roasted Garlic)
  - Boil potatoes, until skin cracks and starts to fall off. Drain.

- Smash potatoes with hand masher to break open, leaving them chunky. 

- Mix in milk, margarine and roasted garlic. Season generously with salt and pepper.