The weather here has been crazy. One day it’s nice sunny spring weather, the next day the yard is covered in inches of snow. March weather is always crazy here in Utah. We had a few nice days last week and we decided to grill some steaks. I also decided to add this recipe for Creamy Garlic Mashed Potatoes from Picky Palate to the menu. My husband absolutely loves to eat steak with garlic mashed potatoes. If we go out and they have that on the menu he will more than likely get it. I must confess in the past, I used the dry packets when we had garlic potatoes. These were delicious. I did find them a little too creamy for my taste and I would have liked a little less sour cream flavor. Next time I’m gonna reduce the sour cream to 1/2 cup, and just add the milk if needed.
Creamy Roasted Garlic Mashed Potatoes
1 bulb garlic (about 12 cloves)
2 ½ lbs russet potatoes
½ Cup whole milk (Only use it if you need it)
4 oz softened cream cheese
1 Cup sour cream (I’d reduce to 1/2 cup)
½ stick butter
2 teaspoons salt
1 teaspoon fresh ground black pepper
1. Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside.
2. Peel and cube potatoes and boil for 15-18 minutes or until fork tender. Drain and transfer to a stand or electric mixer. Mix potatoes on low until combined. Add cream cheese, sour cream, butter, salt, pepper and mashed roasted garlic. If necessary ad milk to make desired consistency. Top with a pad of butter or your favorite gravy. Enjoy!
about 8 servings