Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Drizzle with a teaspoon of olive oil and wrap in aluminum foil. Roast in the preheated oven for about 30-35 minutes, until the cloves are soft and caramelized.
- While the garlic is roasting, place the cubed potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot.
- Squeeze the roasted garlic cloves out of their skins into the pot with the potatoes.
- Add the butter, heavy cream, and sour cream (or Greek yogurt) to the potatoes.
- Mash everything together using a potato masher or a hand mixer until smooth and creamy.
- Season with salt and pepper to taste, adjusting the creaminess by adding more butter or cream as needed.
- For an extra touch, fold in some finely chopped chives or parsley.
Nutrition
Notes
This recipe yields 4-6 servings. If you are looking for a lighter option, substitute the heavy cream with milk and use Greek yogurt instead of sour cream.