During the holidays or for special dinner parties, it’s really easy to double up this recipe to serve a larger crowd. Sometimes I even triple it. If there are any leftovers, I make them into delicious potato pancakes…yum! I want to eat this every day of my life! Check out what they are saying about this recipe over at Group Recipes:
“A warm cuddly comfort food. The ultimate mashed potato. It’s not a quickly but it is worth the effort.”
You can try using instant potatoes but nothing compares to the irreplaceable taste of homemade real potatoes. These are so good you don’t even need gravy!
Ingredients
1 Bulb garlic
3 Pounds yukon gold potatoes, peeled and quartered
1/2 Cup whipping cream
1 Tablespoon Daisy sour cream
1/4 Cup Land O’ Lakes butter, melted
1 1/4 Teaspoons Morton salt
1/2 Teaspoon pepper, freshly ground
Instructions
Cut pointed end off of garlic, place on a piece of aluminum foil. Fold foil to form a sealed packet. Bake at 400 degrees for 1 hour and let cool for 10 minutes. Open packet, squeeze pulp from garlic and set aside. This is easy to do in a toaster oven if you have one.
Bring potatoes to a boil with enough water to cover in a large dutch oven. Remove and drain. Return to pan and heat 3-5 minutes over low heat until potatoes are dry. Set aside.
Heat cream in a small saucepan over low heat for 4 minutes or until just warm. Remove from heat and stir in sour cream.
Press potatoes through a ricer or mash using a potato masher. Do not use a mixer or you get something related to wallpaper paste.
Stir in garlic pulp, melted butter, salt and pepper until blended. Gradually stir in warm whipping cream mixture, stirring just until blended.
Serve immediately.
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Quick Tip: Make sure you warm all ingredients to avoid lumpy potatoes.
Thanks again to Group Recipes for this simple and delicious recipe.