This recipe is the one I use when I want to make perfect mashed potatoes. I am a big fan of garlic; however, if you are not you can still use this recipe just minus the garlic or maybe add the spice of your choice in to make this your signature side dish.
Ingredients:
2 whole heads garlic, top third sliced off and discarded
olive oil
1 tablespoon sea salt
5 pounds Yukon Gold or white potatoes, peeled and cubed
1 cup sour cream
1 (4 ounce) package cream cheese
1 cup butter salt and ground black pepper to taste
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
- Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
- Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
- Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
