This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic.
This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted Tomatoes and Olive Broth .
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Step 2
Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.
