This is your favorite classic mashed potatoes, but with a little twist. Garlic! Yes! Usually, I love my mashed potatoes simple and classic. I think they taste best with those flavorful roasts if they just taste simple. But this one blew me away! And I know it will do the same to you. Try it! Just when you thought that mashed potatoes couldn’t get any more delicious. I hate the smell of fresh garlic, but I love its smell when it’s being cooked. And how it turns dishes into something extraordinary special is truly amazing! This mashed potatoes recipe is a hit to my friends and my family.
Our friend over at Food.com has this to say about this recipe:
“Yes, these were the hit of the holiday! Thanks all! I used partially peeled red potatoes and heavy cream. Can’t wait to make these again!”
2 lbs potatoes
1 head garlic
1 tablespoon Bertolli olive oil
1⁄4 cup Daisy sour cream
4 tablespoons Land O Lakes butter
Borden milk or cream, if needed
McCormick white pepper
Separate head of garlic into individual cloves.
Toss in olive oil and wrap tightly in small piece of aluminum foil.
Bake in 350°F (180°C) oven for 45 minutes.
When the garlic has cooled to the touch you should be able to squeeze it out of the ‘paper’ shell of the individual cloves.
Mash the roasted garlic with a fork, or force through a fine strainer.
If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
Peel and boil potatoes 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.
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Quick Tip: Serve as a side dish to your favorite roast recipe.
Thanks again to Food.com for this amazing recipe.