Garlic Mashed Potatoes
Shopping List:
3 Lbs Red Potatoes
2 Heads Garlic
Extra Virgin Olive Oil
8 Tbs Unsalted Butter
½ Cup Heavy Whipping Cream
8 oz Sour Cream
Salt & Pepper to Taste
Chopped Chives or Parsley for Garnish
Instructions:
Preheat oven to 400° Roast or Bake.
To Roast the 2 Heads of Garlic:
Cut the top off the heads of garlic to expose the meaty interior, place on aluminum foil, drizzle with Extra Virgin Olive Oil, sprinkle with salt and wrap loosly in the foil. Place both heads of garlic in a pie or baking dish and roast. After 40 minutes check the garlic and if soft and golden brown, they can be removed from the oven, or continue to roast until they are golden brown and fork tender.
Once the garlic is in the oven, begin work on the potatoes:
Wash and cut the potatoes into quarters. Place the potatoes in a medium pot and cover with cold water by 1 inch. Add 1 Tbs salt to the pot of water and set the heat to high until it comes to a boil. Once the water reaches a boil, reduce the heat to a simmer and set a timer for 20 minutes. After 20 minutes, check the potatoes to ensure that they are cooked well. Once the potatoes are fork tender, remove from the heat and strain completely. Return the potatoes to the hot pot and mash 6 Tbs butter into the potatoes. Add the warm heavy whipping cream, sour cream, salt and pepper (to taste) to the potatoes and continue to mash with a masher or blend with a hand blender. Transfer the potatoes to a bowl, add pats of butter from the remaining 2 Tbs and garnish with chopped chives or parsley. Serve and enjoy!
