Ingredients
- 2 pounds potatoes (2 pounds, diced into large cubes)
- 1 head garlic (large head, roasted in the oven)
- 6 tablespoons butter (or 6 tablespoons margarine)
- 1 cup sour cream (I use light)
- Salt and freshly cracked pepper, to taste
How to Make
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Step 1: Preheat oven to 350.
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Step 2: Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
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Step 3: After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
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Step 4: Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
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Step 5: Meanwhile: While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 minutes, or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
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Step 6: To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
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Step 7: Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
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Step 8: Serve.
We hope you enjoy this recipe!
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