Rustic Smashed Potatoes

I think I have discovered a better way to make mashed potatoes.....see below:

Instead of boiling your potatoes, the key to this recipe is roasting them. Baby red potatoes work best (skin on please).

Coat your potatoes in EVOO and coarse salt, then place them in a roasting pan. Add an entire bulb of garlic (top cut off) and an onion, cut in quarters. Place in a 375 degree oven until the potatoes are cooked through (about 45=60 minutes, depending on the potato size).

Place the whole cooked potatoes in a pot. Chop the roasted onion into smaller pieces and add it to the pot. Squeeze the garlic cloves out of their skins and into the pot with the potatoes and onions (as much garlic as you'd like).

Now, continue making your mashed potatoes as you normally would. I add salt, fresh oregano and thyme, and sour cream to mine as I mash them.

These potatoes will have so much flavor you may never go back to the old ones!!!