- 1 oz. peeled garlic cloves and about 1/4 cup olive oil
- 8 russet potatoes
- 2 tablespoons of 2 % milk
- 4 tablespoons of sour cream
- course sea salt
Preheat the oven to 400°
Cut off the ends of the garlic cloves and place in a shallow pan with the olive oil. Roast in the oven for approximately 15 minutes or until the garlic is soft and golden brown. Lift the cloves out of the oil and mash well into a paste. Set aside. Feel free to dab some bread into the remaining delicious garlic-infused olive oil while you're waiting for the potatoes to boil, or preparing your meatloaf.
Place the potatoes in a large sauce pan and cover with cold water. Bring to a boil on high heat, then reduce the heat and continue cooking for about 10-15 minutes, or until the potatoes are fork tender. In the meantime, warm the milk in a microwave. Drain the potatoes in a colander and return to the pan. Add the warm milk, softened butter, and sour cream, and then mash with a potato masher. While the potatoes are still hot, add the reserved roasted garlic paste and continue mashing until the potatoes reach the desired consistency – smooth for shaping and piping, or less smooth for scooping. Season with salt and pepper.
