Roasted Garlic and Sour Cream Mashed Potatoes
Serves 2
35 mins prep
55 mins cook
90 mins total
Tangy, garlicky, silky smooth, and so delicious. That's the perfect way to describe these Roasted Garlic and Sour Cream Mashed Potatoes! It's the perfect side dish to have this holiday season. So. GOOD.
0 servings
Heat oven to 350 °F. Cut tops off whole heads of garlic. Drizzle each with 1½ teaspoons olive oil. Wrap in foil. Bake for 1 hour, or until garlic is cooked through. While garlic is roasting, peel and chop potatoes. Rinse and place in a 6 quart stockpot. Add water to about 1 inch above potatoes. Add salt, as desired. Bring to a boil. Reduce heat and cook until tender, about 20 minutes. Drain potatoes. Use a potato ricer to crush potatoes into the stockpot, or a large bowl. Squeeze garlic out of its skin into the potatoes. Add sour cream. Use a hand mixer to combine. Season to taste with salt and pepper.
