Description
These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.
Ingredients
- 2 whole heads garlic, top third sliced off and discarded
- olive oil
- 1 tablespoon sea salt
- 5 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup sour cream
- 1 (4 ounce) package cream cheese
- 1 cup butter
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown
- about 45 minutes.
- Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender
- about 30 minutes. Drain.
- Transfer potatoes to a large bowl and add sour cream
- cream cheese
- butter
- salt
- and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese
- about 5 minutes.
- Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth
- creamy
- and thoroughly combined.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 10