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Roasted Garlic & Rosemary Mashed Potatoes

November 15, 2012

Truly some of the best mashed potatoes ever!  They compliment Thanksgiving turkey as well as any grilled or pan seared steak.

1 globe Garlic
Extra Virgin Olive Oil
4 pounds Potatoes (Russet or Yukon Gold), peeled and cut into 1-inch pieces
Salt to taste
1 cup Sour Cream
1 cup Heavy Cream
3 tbs Unsalted Butter
3-4 tbs Fresh Rosemary, minced

Preheat the oven to 400 degrees.

Cut off the top of the garlic bulb to expose some of the cloves inside.  Place the bulb on aluminum foil and drizzle with olive oil and wrap.  Roast the bulb until the cloves are lightly browned and tender; approximately 30 minutes.  Cool.  Squeeze cloves out of the skin and mash them with a fork on a plate.

Meanwhile place potato pieces in large pot with 1-2 tbs salt and cover with cold water.  Put on stove over medium-high heat and bring to a rolling boil.  Cook until potatoes are tender, about 20 minutes; drain them well.

In a separate sauce pan melt butter and add heavy cream and sour cream; heat until hot but not boiling.

In a large bowl mash the potatoes with a potato masher or even better, put the potatoes through a ricer or food mill; add rosemary and garlic to taste (not too much you can always add more.)  Slowly add the hot cream mixture a little at time stirring the potatoes gently until desired consistency.  Season to taste with salt and pepper.

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