“I always rave about my Mom’s mashed potato recipe. Even up to this day, when I have probably tasted like hundreds of mashed potato versions, hers still stands out. No one will be able to beat my mother’s mashed potatoes, at least for me. Her classic mashed potato dish is something that I could eat all day, with or without the main course. I just want my gravy with it (even though it tastes really good even without the gravy) and maybe a few vegetables and then I’m good. I don’t even need the meat or the fish anymore.”
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.
From: recipepatch.com
