russet potatoes, peeled and diced into 1 inch cubes
- 2 1/2
Tbsp. olive oil
tsp. dried thyme
tsp. salt + extra for salting the water
STEP 1: Preheat oven to 375 degrees.
STEP 2: Cut the top part of the entire head of garlic off so the cloves are exposed. Add tin foil to a cookie sheet and place the garlic on it. Drizzle 1/2 Tbsp. olive oil, thyme, and a pinch of salt on top of the garlic. Wrap the garlic in the foil and bake for 25 minutes.
STEP 3: Fill a pot halfway with water. Add a pinch of salt to the water and put on the stove over medium heat. Add potatoes and let boil for 15 minutes or until a fork can easily poke through.
STEP 4: Drain the liquid but save about 1/4 cup of the water with the potatoes. Drizzle 2 Tbsp. olive oil and 2 tsp. salt with the potatoes and mash with a fork until creamy. Squeeze out the baked garlic pieces and mash into the potatoes. Serve immediately.