• 2 lbs potatoes
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1/4 cup sour cream
  • 4 tablespoons butter
  • milk or cream, if needed
  • salt
  • white pepper
  • 1 Separate head of garlic into individual cloves.
  • 2 Toss in olive oil and wrap tightly in small piece of aluminum foil.
  • 3 Bake in 350°F (180°C) oven for 45 minutes.
  • 4 When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  • 5 Mash the roasted garlic with a fork, or force through a fine strainer.
  • 6 If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
  • 7 Peel and boil potatoes in salted water until tender.
  • 8 Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
  • 9 Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
  • 10 Add cream or milk to adjust consistency.