Categories: Sides

Ingredients

• 1 whole head garlic, top third sliced off and discarded
• 1 tbsp. olive oil
• 2 1/2 lb. Yukon Gold potatoes, peeled and quartered
• 1/2 cup sour cream
• 1/2 cup butter, softened
• 2 oz. cream cheese, softened
• 1/2 tsp salt
• 1/4 tsp black pepper
• Chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350. Put garlic head in a 6-oz. custard cup or small baking dish and drizzle with oil. Bake, uncovered, until garlic is soft and brown, about 40 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes; cook until tender, about 30 minutes. Drain; return potatoes to pot.

3. Add sour cream, butter, cream cheese, salt and pepper to potatoes in pot. Let stand, covered, 5 minutes.

4. Squeeze roasted garlic from cloves into potato mixture. Mash potatoes using a potato masher until smooth, creamy, and thoroughly combined. Garnish with parsley and additional pepper.

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