Recipe By jenmannaz
Rating
Published Sep 28th
Prep 30m Cook 45m Additional 5m Ready In 80m
Servings 10 servings Calories 471.3

These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.

Recipe Ingredients

  • 2 whole heads garlic, top third sliced off and discarded
  • olive oil
  • 1 tablespoon sea salt
  • 5 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (4 ounce) package cream cheese
  • 1 cup butter
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  3. 3 Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  4. 4 Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
  5. 5 Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Nutrition Facts

  • Calories 471.3
  • Carbohydrate 45.8 g
  • Cholesterol 71.4 mg
  • Fat 30.2 g
  • Fiber 3.9 g
  • Protein 7.2 g
  • Saturated Fat 17.6 g
  • Sodium 735.5 mg
  • Sugar 0.2 g

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Chef's Notes

Please note that ingredient amounts and cooking time vary in the magazine version of this recipe.

Reviews

  1. I thought these were okay. I was afraid that two heads of garlic would be over the top because I'm not a huge garlic fan but even I would use two the next time I made it as the garlic flavor was not very strong just using one head. Made these for Christmas dinner and - Read more ...
  2. This recipe is great. However if you use all organic natural ingredients like I do you need to use THREE heads of garlic. The GMO garlic heads most people use are much larger because of genetic engineering than organic natural garlic. The rest of the recipe should stay the same. Other than using coconut oil - Read more ...
  3. Soooo delicious! I'm definately making these again! I didn't have a full 5lb bag of potatoes....but close enough:) Also I had already started boiling potatoes in garlic water when I found this. I can't believe it didn't call for milk! I was skeptical....but I'm loving them!
  4. THE best mashed potatoes ever. I made them the day before Thanksgiving and then put them in the slow cooker on low setting about 3 hours before dinner. Delicious!
  5. Amazing recipe! I substituted Greek yogurt for sour cream and it tasted amazing! I would make this again. Big hit for thanksgiving.
  6. Oh. My Goodness. This is seriously like the Holy Grail of potatoes. My whole family INHALED these, then asked for seconds. So very delicious.
  7. Great potatoes! They were creamy and delicious. I struggled a bit with the garlic trying to make it in advance the first time (it got all hard) but by the second round it worked great. Tip: don't make the roasted garlic in advance! It turned out a really good basic tasty mashed potato which was - Read more ...
  8. What can I say? YUM! Creamy and garlicky - our favorite things.
  9. Go Jen!!!! This is a great recipe. My family and I just love it....
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