Ingredients:

1/4 cup garlic cloves (about 6), unpeeled
4 large russet potatoes
1 cup milk, plus more as needed
3 tablespoons unsalted butter, softened
1 teaspoon olive oil
1/2 cup shredded fresh basil
Kosher salt and freshly ground black pepper

Cooking Recipe:

Preheat oven to 400 degrees F.

Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.

Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.

Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator (also called a fridge) , up to a week ahead.)

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with the olive oil, transfer to the oven (don't spill oil in it, or it may smoke up) , and bake until crisp, about 12 minutes.

Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.