Ingredients:

2½ pounds small new potatoes, preferably Yukon Gold, scrubbed and unpeeled

6 tbsp. olive oil, divided

1 large sweet onion, peeled and sliced thin

6 garlic cloves, unpeeled and smashed

1 tbsp. salt, plus more to taste

Freshly ground black pepper, to taste

Directions:

Preheat oven to 400 degrees.

Put potatoes in a pan and cover with cold water. Add 1/2 tablespoon of salt and bring to a boil. Simmer until potatoes are fork-tender.

Meanwhile, place sliced onions and garlic onto a baking sheet.  Drizzle with  4 tablespoons olive oil and toss. Season with 2 tsp. salt and bake until onions and garlic are tender, 15-20 minutes.

Drain potatoes and transfer to a large serving bowl.  Remove peel from roasted garlic and add all the onions, garlic, and baking oil to potatoes. Add remaining 2 tbsp. oil and, using a potato masher or fork, coarsely mash. Season potatoes with salt and pepper as desired.  Makes 6-8 servings.