Jen's Creamy Garlic Mashed Potatoes


  • 2 whole heads garlic, top third sliced off and discarded
  • olive oil
  • 1 tablespoon sea salt
  • 5 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (4 ounce) package cream cheese
  • 1 cup butter
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.

  • Step 3

    Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.

  • Step 4

    Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.

  • Step 5

    Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

  • Tips

    Please note that ingredient amounts and cooking time vary in the magazine version of this recipe.

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