# What You Need:
→ Potatoes & Garlic
01 - 3.3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 head garlic, cloves separated but unpeeled
03 - 1 teaspoon olive oil
04 - 1/2 cup whole milk, warmed
05 - 1/4 cup unsalted butter, at room temperature
06 - 1 teaspoon salt, plus more to taste
07 - 1/2 teaspoon freshly ground black pepper
→ Crispy Fried Onion Crumble
08 - 1 large yellow onion, thinly sliced
09 - 1/4 cup buttermilk or milk with 1 teaspoon lemon juice
10 - 1/3 cup all-purpose flour or gluten-free flour blend
11 - 1/2 teaspoon paprika
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - Vegetable oil, for frying
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley (optional)
# How To Make It:
01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap tightly, and roast for 20 to 25 minutes until tender. Let cool, then squeeze roasted garlic from skins.
02 - While garlic roasts, place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until tender. Drain thoroughly.
03 - In a large bowl, mash hot potatoes with roasted garlic, butter, and warmed milk until creamy and smooth. Season with salt and black pepper to taste. Cover and keep warm.
04 - Soak sliced onions in buttermilk for 10 minutes. Combine flour, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Heat 1/2 to 3/4 inch vegetable oil in a skillet over medium-high heat. Dredge onions in flour mixture and fry in batches until crisp and golden, about 2 to 3 minutes per batch. Drain on paper towels.
05 - Spoon mashed potatoes into a serving bowl. Top generously with crispy fried onion crumble. Sprinkle with chopped chives or parsley if desired.
