Mashed potatoes, flavored with roasted garlic, is comfort food at its best. The addition of rich sour cream gives this homey dish a creamy twist.- 2¼ lb russet or Yukon Gold potatoes
- 1 whole garlic bulb
- 1 tbsp olive oil
- ½ cup sour cream
- 2 tbsp (¼ stick) butter
- ⅛ tsp salt
- ⅛ tsp black pepper
- fresh chives
- Preheat oven to 375°F. Peel potatoes and cut into even‐size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
- Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
- Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
- Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.
