I’m quite proud of myself, you know. Using this recipe I have been able to turn a couple of garlic haters into garlic lovers, just like that. They were hesitant to try this but, boy, were they happy they did!
You may think that’s way too much garlic for one recipe – trust me, the flavor is not overpowering at all. I also like to chop some chives on top for garnish, and maybe sprinkle a little bit of parsley, too. In fact, you could chop any kind of fresh herbs and mix them right in the mashed potatoes to try different flavors.
1 bulb garlic
3 lb Yukon Gold potatoes, peeled and quartered
1/2 cup whipping cream
1 Tbsp Daisy sour cream
1/4 cup Land O’ Lakes butter, melted
1 1/4 tsp salt
1/2 tsp, freshly ground
Preheat oven to 400 F.
Cut pointed end off of garlic, place on a piece of aluminum foil. Fold foil to form a sealed packet. Bake for an hour and let cool for 5 to 10 minutes. Open the foil packet, squeeze pulp from garlic and set aside.
Bring potatoes to a boil in a large dutch oven. Remove and drain. Return to pan and heat for a couple of minutes over low heat until potatoes are dry. Set aside.
Heat cream over low heat until just warm. Remove from heat and stir in sour cream.
Mash the potatoes using a potato masher. Do not use a mixer or you get something related to wallpaper paste.
Stir in garlic, melted butter, salt and pepper until blended. Stir in the whipping cream mixture, until just blended.
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Quick tip: Leftovers will make a great shepherd’s pie!