Wednesday, September 9, 2009


2 1/4 russet or Yukon Gold potatoes (I used red potatoes)
1 whole garlic bulb
1 Tbsp olive oil
1/2 cup sour cream
2 Tbsp (1/4 stick) butter
1/8 tsp salt
1/8 tsp black pepper
fresh chives
1) Preheat oven to 375 degrees. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
2) Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
3) Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and pepper.
4) Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.
For extra flavor, stir some finely chopped green onions into the mashed potato mixture in Step 3.
Serving suggestions: This dish is perfect to serve with roast chicken. Add your favorite vegetable side to the menu and you have a complete meal