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 recipe 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’m not a fan of the scent of fresh garlic, but I love how it smells when it’s being cooked. And how it turns dishes into something extraordinary special is truly amazing! These garlic mashed potatoes are a hit!
Ingredients
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
Morton salt
McCormick white pepper
Instructions
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.