Jalapeño Garlic Mashed Potato

Hot, Hot, Hot, Mashed Potatoes!
You can make these as mild or as hot as you want to.
This is my recipe for Jalapeno Hot Mashed Potatoes.

Ingredients:
6 medium russet potatoes (baking potatoes)
1 bulb garlic
2 tablespoons olive or vegetable oil
2 tablespoons jalapeño or to taste
1 teaspoon fresh oregano, chopped
1/2 teaspoon salt
1/3 cup milk
1/4 cup fresh chives, chopped

Directions:
Preheat oven to 400 degrees F.
Pierce potatoes with fork to allow steam to escape.
Cut 1/4-inch slice from top of garlic bulb to expose cloves.
Carefully remove most of the paperlike skin,
leaving the bulb intact and the cloves unpeeled.
Wrap garlic in aluminum foil.
Bake potatoes and garlic about 1 hour or until potatoes are tender.
Heat oil, jalapeño and oregano over medium heat 2 to 3 minutes
or until oregano is fragrant.
Allow garlic to cool about 10 minutes.
Cut potatoes in half and spoon potato into a large bowl. Discard skins. Separate garlic cloves and press the cloves slightly
to squeeze the garlic out; discard skin.
Place garlic in bowl; add oil mixture and salt.
Beat potato mixture to your desired consistency,
(I like mine a little lumpy)
adding warm milk in small amounts until you have
the consistency you are looking for. Stir in chives.