Preheat oven to 350. In a small baking dish, add the unpeeled garlic cloves, olive oil and half the salt. Toss to cover the garlic cloves in the salt and oil. Cover the dish with foil and bake for 25-30 minutes. Remove from the oven and let cool. Cut the peeled potatoes into 2-inch chunks. Place potatoes in a large pot and fill with cold water until potatoes are covered. Add salt and bring to a boil over high heat. Reduce heat to medium, cover and let simmer 15-20 minutes. The potatoes are done when you can easily pierce a chunk with a fork. While the potatoes are cooking, heat up the milk and butter separately in the microwave or on the stove. You want the milk to be warm and the butter to be melted. Now is the time you'll want to fry the bacon, cook to your liking. When potatoes are done, drain them well. Return the potatoes to the pot and lower the heat to low or medium low, depending on your range. Using a potato masher and hand mash the potatoes.
Add the melted butter and warmed milk and give it a good stir. Add the bacon bits, garlic (squeeze cloves out of the peel). Give it one more stir and salt to taste. Garnish with chives (optional).
If you don't want whole chunks of garlic in your mashed potatoes you can also chop the garlic before adding to the potatoes.
Originally Submitted
11/9/2012
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