Ingredients Jump to Instructions ↓

  1. 10 medium cloves garlic Olive oil

  2. 2 pounds russet potatoes (or your choice), peeled and sliced into 1/2-inch pieces

  3. 1/2 cup dairy sour cream

  4. 1/4 cup milk

  5. 1 teaspoon kosher salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 teaspoon minced fresh oregano

  8. 1 Tablespoon minced chives

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 400 F. Place unpeeled garlic cloves in a piece of heavy-duty foil, sprinkle with a little olive oil, and seal into a packet. Roast for 25 to 30 minutes until soft. Let cool, then squeeze the garlic pulp into a small bowl. While the garlic is roasting, place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until potatoes are tender, but not falling apart. Drain thoroughly and return to the pot. Add the garlic paste, sour cream , milk, salt, and pepper to the potatoes. Mash until fairly smooth (some small lumps are desirable), then stir in oregano and chives . Gently rewarm mashed potatoes over low heat, if necessary. Yield: 6 servings


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