Ingredients
1 head Garlic
1 teaspoon Olive Oil
4 whole Russet Potatoes
1/4 cups Sour Cream
1/2 cups Whole Milk
8 Tablespoons Butter
1 teaspoon Salt, More To Taste
1/2 teaspoons Pepper, More To Taste
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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preheat oven to 400 degrees f. cut garlic head across the top to reveal tops of garlic cloves. drizzle garlic with olive oil. place garlic in tinfoil and fold over so that it is covered. bake garlic in oven for 4060 minutes, until garlic becomes soft and mushy. meanwhile, boil a large pot of water. peel and cube potatoes, add to boiling water. boil potatoes for 2025 minutes, until soft. drain potatoes and return to pot. spoon out roasted garlic and add to pot. add sour cream, milk, butter, salt and pepper. with an electric mixer, combine all ingredients until smooth. add additional salt and pepper to taste.