These mashed potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich, roasted garlic. The texture is as delightful as the flavor combination.
Ingredients
- whole heads garlic, top third sliced off and discarded: 2 piece
- olive oil: 2 Tbsp
- sea salt: 1 Tbsp
- Yukon Gold potatoes: 5 pound (cubed)
- sour cream: 1 cup
- butter: 1 cup
- ounces cream cheese: 4 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Place garlic heads in a baking dish and drizzle each with 1 tablespoon olive oil.
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Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
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Meanwhile, bring a large pot of water to a boil and stir in sea salt. Cook potatoes in salted water until tender, about 30 minutes. Drain.
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Transfer potatoes to a large bowl; add sour cream, butter, cream cheese, salt, and black pepper. Cover the bowl with a lid or a piece of aluminum foil and let stand to soften butter and cream cheese, about 5 minutes.
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Squeeze roasted garlic from cloves into potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
