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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Garlic Mashed Potatoes Recipe

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This recipe for Garlic Mashed Potatoes is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bulb Garlic (full head)
3 pounds russet potatoes or Yukon gold potatoes (peel half)
½ cup whipping cream
1 tbsp. sour cream
¼ cup butter, melted
1 ¼ tsp. salt
½ tsp. pepper, freshly ground
Directions:
Directions:
Cut pointed end off of garlic, place on a piece of aluminum foil. Fold foil to form a sealed packet. Bake at 400 degrees for 1 hour and let cool for ten minutes. Open packet, squeeze pulp from garlic and set aside.

Bring potatoes to a boil with enough water to cover in a large Dutch oven. Remove and drain. Return to pan and heat 3-5 minutes over low heat until potatoes are dry. Set aside.

Heat cream in a small sauce pan over low heat for 4 minutes or until just warm. Remove from heat and stir in sour cream.

Press potatoes through a ricer or mash using a potato masher. Do not use a mixer or you get a pasty mixture.

Stir in garlic pulp, melted butter, salt and pepper until blended. Gradually stir in warm whipping cream mixture, stirring just until blended.

Serve immediately.

 

 

 

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