No Fall or Winter feast is complete without mashed potatoes. Ever since I was a kid I have been a mashed potato snob, I always demanded the real thing, none of that boxed stuff. While I love classic mashed potatoes, I can’t help but try to enhance it. I recently gained a new appreciation for roasted garlic, the flavor is soft yet powerful at the same time. If roasting garlic seems frivolous or too time consuming, try popping a few cloves in the oven with a main dish to roast for sides (such as this one) or smearing on bread. The process is totally worth the effort in my opinion.
– 2 lbs of red skin potatoes, diced evenly
– 1/4 stick of butter (or more to taste)
– 2 Tbsp fresh chives, roughly chopped
– 1/4 cup of milk (more or less for consistency)
– 1/4 cup of sour cream or plain greek yogurt.
– 3-4 cloves of garlic, roasted and mashed
– salt and pepper to taste
1. Roast the garlic: Cut the top off of the cloves leaving skin intact, drizzle with olive oil and sprinkle with salt and pepper. Loosely wrap in foil and roast in oven at 325-350 for 45-60 minutes. I stuck this little foil pouch in with the ham while it was cooking to save time. To prepare garlic for mixing, remove roasted cloves from oven and push pulp out of skin and mash with a fork or knife.
2. Prepare your potatoes and cover with cold salted water, bring to a boil and cook until fork tender. Try to not overcook.
3. When the potatoes are cooked, drain water and mix with remaining ingredients in standing mixer or hand mixer, take care to not over work.