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Garlic Mashed Potatoes Recipe

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This recipe for Garlic Mashed Potatoes, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Wednesday, May 6, 2009


1 bulb Garlic (full head)
3 pounds russet potatoes or Yukon gold potatoes (peel half)
cup whipping cream
1 tbsp. sour cream
cup butter, melted
1 tsp. salt
tsp. pepper, freshly ground

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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