Roasted Garlic Mashed Potatoes

Recipe written by Roosevelt Lewis

Prep Time: 5 minutes

Cook Time: 1 ¼ hours

Serves: 4 servings

Ingredients:

• 2 pounds Yukon gold potatoes
• 1 head garlic
• 1 tablespoon olive oil
• ¼ cup sour cream
• 4 tablespoons unsalted butter
• ½ cup heavy cream
• Kosher salt and white pepper, to taste

Directions:

Separate head of garlic into individual cloves.

Toss in olive oil and wrap tightly in small piece of aluminum foil.

Bake in 350°F oven for 45 minutes.

When the garlic has cooled, squeeze garlic out 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 with a potato masher.

Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.

Add heavy cream to adjust consistency.

Note: If you use a ricer, simply rice the garlic along with the potatoes.