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
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.