Garlic Smashed Potatoes
|Russet potatoes||2 Pound, peeled & coarsely chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||5 Tablespoon, cut into pieces|
|Roasted garlic cloves||8 , peeled|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Thinly sliced shallots||2⁄3 Cup (10.67 tbs)|
In a medium size saucepan cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 minutes, or until tender when pierced with a fork.
Drain the potatoes and return them to the saucepan.
Add the milk, butter, and garlic.
Use a potato masher to mash the potatoes very roughly.
They should look "smashed" and just hold together.
Season with salt and pepper.
In a small skillet, heat the oil until very hot.
Add the shallots, in small batches, and fry for 15 to 20 seconds, or until browned and crisp.
To serve, mound the smashed potatoes in a heated serving bowl and top with the frizzled shallots.