Serves 6-8
2-3 pounds Yukon Gold potatoes
6-8 cloves of roasted garlic
Olive oil
1/3 cup light sour cream
½ – ¾ cup half and half or whole milk
Salt to taste
Freshly ground pepper
2 tablespoons fresh chives, chopped or snipped with scissors
Pre-heat oven to 350 degrees. Place one whole bulb (the cloves are contained within the bulb) of garlic, stem side down on a baking sheet covered with aluminum foil. Cut off ½ inch off the top of the garlic bulb, exposing the cloves. Drizzle with olive oil over top of the bulb. Sprinkle with salt and pepper and wrap the foil around the garlic bulb, leaving a hole at the top. Roast in oven for 30-35 minutes and remove. When ready to use for the potatoes, squeeze out the individual cloves from the bulb.
Peel and rinse the potatoes. Cut into 1” chunks and cover with cold water in large sauce pan. Bring to a boil, turn heat to low and simmer, uncovered for 18-20 minutes. Use a timer, do not overcook. Drain in colander.
In a large bowl mash the potatoes with a potato masher or ricer, then add roasted garlic cloves, sour cream, half and half, butter and chives. Season with salt and pepper to taste.
