Creamy mashed potatoes infused with oven roasted garlic. Simply delicious!
- 1 head Garlic
- 1 teaspoon Olive oil
- 4 whole Russet Potatoes
- ¼ cups Sour cream
- ½ cups Whole milk
- 8 tablespoons Butter
- 1 teaspoon Salt, more to taste
- ½ teaspoon Pepper, more to taste
Preheat oven to 400ºF.
Cut the head of garlic off the top to reveal the tops of the garlic cloves. Drizzle the garlic with olive oil. Place the garlic in aluminum foil and fold it over so that it is covered. Bake the garlic in the oven for 40-60 minutes, until the garlic becomes soft and mushy.
Meanwhile, boil a large pot of water. Peel and cut the potatoes into cubes, add them to boiling water. Boil the potatoes for 20-25 minutes, until tender. Drain the potatoes and return to the pot.
Add the roasted garlic and add to the pan. Add sour cream, milk, butter, salt and pepper. With an electric mixer, mix all the ingredients until smooth. Add additional salt and pepper to taste.