Gluten Free - 45 Minutes - Serves 4 to 6
2 Bulbs of Garlic
8 tbsp Unsalted Butter
2 lbs Red Skin Potatoes, chopped
1/2 cup Whole Milk
1/2 cup Sour Cream
1 tsp Sea Salt
Substitutions: Replace butter, milk, and cream for non-dairy alternatives to make vegan!
Preheat oven to 350 F. Remove skins from garlic cloves and place in an oven safe baking dish with butter.
Tightly cover with foil and bake for 30 minutes or until garlic is soft and golden in color. Set aside.
Meanwhile, in a large stock pot, place potatoes and cover with water by an inch. Bring to a gentle simmer and cook until potatoes are just tender, stirring occasionally.
Drain and return potatoes to the stockpot and mash with roasted garlic mixture.
Fold in milk, sour cream, and salt.