Wednesday, October 1, 2014


2 1/4 lb russet or Yukon Gold potatoes
1 whole garlic bulb
1 tbsp olive oil
1/2 cup sour cream
2 tbsp butter
1/8 tsp salt
1/8 tsp freshly ground black pepper
fresh chives, snipped for garnish

Preheat oven to 375 degrees.

Peel potatoes and cut into even size pieces. Place potatoes in a large pot of lightly salted water and bring to a boil. Reduce heat and simmer until cooked through, about 20 minutes.

Meanwhile, separate the garlic cloves but do not peel them. Place in a bowl, add the oil and toss to coat. Place on a baking sheet and roast in a 375 degree oven for around 10 minutes, until softened. Allow to cool slightly.

Drain potatoes; return to the pot and mash slightly. Add the sour cream and butter. Quickly squeeze the pulp from the garlic cloves into the pot; add salt and pepper.

Mash the potatoes until combined and smooth.

Place potatoes into a serving bowl and sprinkle with the snipped chives.

Yield: 4 servings.

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