- 4
Ingredients
- 2 lbs potatoes
- 1 head garlic
- 1 tablespoon olive oil
- 1/4 cup sour cream
- 4 tablespoons butter
- milk or cream, if needed
- salt
- white pepper
Preparation
Step 1
Slice of the top the the head of garlic, cutting off just the tops of each clove.
Brush the top with olive oil, and wrap in a scrunched up aluminum foil "snake".
Roast at 400 degrees F for about an hour, or until the tops of the colves are golden brown and the individual cloves look to have separated from the side walls of the head.
After it cools, simply squeeze from the bottom of the head, and all the roasted garlic cloves will pop right out
Mash the roasted garlic with a fork, or force through a fine strainer.
Peel and quarter potatoes then boil in salted water until tender.
Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
Add cream or milk to adjust consistency.