Ingredients

2 lbs potatoes

1 head garlic

1 tablespoon Bertolli olive oil

1⁄4 cup Daisy sour cream

4 tablespoons Land O Lakes butter

Borden milk or cream, if needed

Morton salt

McCormick white pepper

 

Instructions

Separate head of garlic into individual cloves. Add olive oil and wrap tightly in small piece of aluminum foil. Bake in 350F for 45 minutes.

Remove from oven and let cool. When the garlic has cooled to the touch you should be able to squeeze it out of the ‘paper’ shell of the individual cloves.

Mash the roasted garlic with a fork.

Peel and boil potatoes in salted water until tender.

Force the cooked potatoes through a ricer or mash by your usual method.

Put the mashed potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.

Add cream or milk to adjust consistency.