More potatoes!! This will be the second potato recipe I've posted this week that pretty much doesn't even count as a vegetable serving. Oh well. I was inspired to make...
Recipe byTessa Arias
2poundsrusset potatoes, peeled and quartered
1large head garlic, roasted, cloves removed from skins
1/2cuphalf-and-half or milk
Salt and freshly ground black pepper
Chopped fresh chives, for garnish, optional
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain.
Meanwhile, heat the butter, sour cream, and half-and-half in a small saucepan until the butter is melted and the mixture is warm.
Press the potatoes and roasted garlic cloves through a potato ricer or food mill or or mash with a potato masher. Stir in the butter, sour cream, and milk. Season to taste with salt and pepper. Garnish with chives, if desired, and serve.