Roasted Garlic Mashed Potatoes

1. 1

   Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

2. 2

   Bake at 400u00b0 for 1 hour, and let cool 10 minutes. Squeeze pulp from garlic bulb; discard husk, and set pulp aside.

3. 3

   Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain. Place back in Dutch oven, and heat 3 to 5 minutes over low heat until potatoes are dry. Set aside.

4. 4

   Heat whipping cream in a small saucepan over low heat 4 minutes or just until warm; remove from heat, and stir in sour cream.

5. 5

   Press potatoes through a ricer into Dutch oven. Let stand 1 minute. Stir in roasted garlic pulp, melted butter, salt, and pepper until blended. Gradually stir in warm whipping cream mixture, stirring just until blended. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.