Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: 164 kcal
Let’s get started!
– 3 pounds russet potatoes 5 to 6 large – 1 tablespoon plus 2 teaspoons kosher salt divided, plus more as needed. – 1 1/3 cups whole or 2% milk. – 4 tablespoons 1/2 stick unsalted butter – 1/2 cup full-fat sour cream – 1 tablespoon finely chopped fresh chives or scallion greens.
1. Set oven temperature to 400. 2. Cut the top of the garlic head off so that the cloves are visible. Put some garlic on a big foil sheet. After adding a drizzle of olive oil, wrap it all up. 3. Place the garlic on a baking sheet and bake for 50–60 minutes, or until it is very soft.
4. Next, fill a big saucepan halfway full of water, add enough salt to taste for potatoes, and bring to a boil. When the water boils, add the potatoes and cook for about 20 minutes, or until a knife or fork inserted into the potato completely pierces the potato. After draining, rinse potatoes with warm water to get rid of starch.
5. Put butter, roasted garlic, and half-and-half in a medium-sized pot and heat. Mash the garlic in the liquid after the butter has melted and it has warmed through.
6. Mix and mash the potatoes after adding half of the garlic juice and half of the sour cream. Mash the potatoes as you gradually add the remaining liquid and sour cream, until they have the desired consistency. AVOID PUTTING ALL LIQUID IN AT ONE TIME INTO POTATOES. 7. Lastly, add salt, pepper, and garlic powder for seasoning, then serve.