Roasted Garlic Mashed Potatoes - Vegetarian Recipe (Side Dish)

Many have pronounced these the best mashed potatoes they have ever had. Even so, the quality of the potato itself is the prime factor in any potato recipe. We recommend 'Yukon Gold' potatoes for this one if they are available in your area.

2 lbs. (1 kg) potatoes
1 head garlic
1 Tbsp. (15 ml) olive oil
1/4 (60 ml) cup sour cream
4 Tbsp. (60 ml) butter (Milk or cream if needed)
Salt and white pepper to taste.
Recipe Method
Separate head of garlic into individual cloves
Toss in olive oil and wrap tightly in small piece of aluminum foil
Bake in 350F (180C) oven for 45 minutes
When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves
Mash the roasted garlic with a fork, or force through a fine strainer
If you use a ricer as recommended below, simply rice the garlic along with the potatoes
Peel and boil potatoes in salted water until tender
Force the cooked potatoes through a ricer (recommended) or mash by your usual method
Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth
Add cream or milk to adjust consistency
Serves 4