Garlic Mashed Potatoes
Whoever came up with the idea of adding garlic to mashed potatoes... Brilliant! This dish is universally loved by my family.
- Water - Enough to cover potatoes in pan
- Salt - 2 teaspoons
- Potatoes - 4 1/2 pounds, russet, peeled and quartered
- Garlic - One head, with top cut off to expose the cloves
- Olive oil - Drizzle
- Salt - Sprinkle (for garlic head)
- Black pepper - 2 grinds (for garlic head)
- Butter - 4 ounces, or 1 stick at room temperature
- Sour cream - 1/2 cup
- Salt - 1 teaspoon
- White pepper - 1/4 teaspoon, ground
- Pre-heat oven to 350 degrees F.
- Cut tip of garlic head off, exposing the cloves. Place on sheet of aluminum foil and drizzle with olive oil, sprinkle with salt and pepper, wrap in foil. Place on pan and bake for 40 minutes.
- Peel and quarter russet potatoes and add to salted water in large pan. Bring to boil and then lower to a simmer. Cook until potatoes are soft, about 40 minutes.
- Remove garlic from oven after 4o minutes. Set aside.
- Drain potatoes and squeeze roasted garlic cloves out of the head and into potatoes. Rice or mash together.
- Add butter, sour cream, salt and pepper. Gently stir to combine. (Do not over over-mix or you will have a starchy glob!)
- Taste and adjust seasoning (salt & pepper).