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