Wednesday, December 5, 2007

Roasted Garlic & Sour Cream Mashed Potatoes

This "recipe," like my guacamole, is basically made to taste. I've had this as part of every single holiday meal I've served for at least ten years now, so it's not like there's much "learning" for me here. They are tasty, but I think it's time to move them out of the line up.

5 lbs Yukon Gold potatoes
1 pint sour cream
1 bulb garlic
olive oil
salt & fresh ground black pepper

I roast the garlic in the toaster oven, as a) it seems wasteful to use the entire oven for such a small item and b) I'm usually baking something else there at the time anyway, since it is the holidays, after all. I slice the top off, to expose a bit of most, if not all, of the cloves and drizzle olive oil over all of it. Then I roast the buld, lightly covered with a sheet of aluminum foil at 400F for about 20-30 minutes. Thinking about it, I'm not sure I've ever timed this.

Wash the potatoes and chop into ~1.5 inch chunks. Cover with cold water in a pot and boil until fork-tender. Note that I do not peel them.

Once the potatoes are done, drain them, put them back into the pot and mash until creamy. Add sour cream, garlic, salt and pepper while mashing, to taste.

5 lbs is an awful lot, I know. I just got in the habit because I like the leftovers and if I don't do the whole bag at once, the remaining spuds usually go bad.

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