Gimme some skin, but not a lot of skin, in my mashed potatoes. I peel off a wide ring of skin from the center of each spud before cooking. The potatoes are done when they are just tender. If you cook them too long, they turn into mush.
SERVES 4
Preheat the oven to 375°F. Trim 1/2 inch off the wide (root) end of an unpeeled head of garlic. Drizzle some olive oil over the exposed cloves and place the head, cut-side down, on a square of aluminum foil. Wrap the garlic in the foil, and bake on the center rack of the oven until the garlic is soft, about 1 hour and 15 minutes. When cool enough to handle, squeeze the pulp out of the garlic skins into a small bowl and set aside.
With a peeler or paring knife, peel 2 to 3 inches of skin from around the center of each potato. Cut into large 2-inch pieces.
Place the potatoes in a medium pot, cover with cold water, and add the 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the potatoes are tender and the tip of a knife goes in easily but with a bit of resistance, about 14 minutes. Drain and transfer to a medium bowl.
During the last few minutes of cooking, heat the milk and butter in a small pan until the butter is melted.
Add the warmed milk and butter to the bowl with the potatoes, along with the roasted garlic pulp and the 1 teaspoon of salt. Mix together with a potato masher until just combined. Add more milk or salt if necessary. Serve immediately.
Note: You may want to roast a few more heads of garlic at the same time to use for other dishes. They will last for 2 days, covered and refrigerated.