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.
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. Add olive oil and wrap tightly in small piece of aluminum foil. Bake in 350F for 45 minutes.
Remove from oven and let cool. 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.
Peel and boil potatoes in salted water until tender.
Force the cooked potatoes through a ricer or mash by your usual method.
Put the mashed 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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Serve as a side dish to your favorite roast recipe.