Roasted Garlic and Sour Cream Mashed Potatoes

mashed potatoes in large bowl on wood board with flowers, two spoons, and pod of roasted garlic beside, and a glass of wine.

Roasted Garlic and Sour Cream Mashed Potatoes

Tangy, garlicky, silky smooth, and so delicious. That's the perfect way to describe these Roasted Garlic and Sour Cream Mashed Potatoes! It's the perfect side dish to have this holiday season. So. GOOD.

Course: Sides

Cuisine: American

Prep Time: 35

Cook Time: 1 20

Total Time: 1 55

Servings:

Calories: 148kcal

Ingredients

3 heads garlic
1½ Tablespoons olive oil divided
5 pounds gold potatoes
2 cups sour cream
salt and pepper to taste

Instructions

Heat oven to 350℉.
Cut tops off whole heads of garlic.
Drizzle each with 1½ teaspoons olive oil.
Wrap in foil.
Bake for 1 hour, or until garlic is cooked through.
While garlic is roasting, peel and dice potatoes.
Rinse and place in a 6 quart stockpot.
Add water to about 1 inch above potatoes.
Add salt, as desired.
Bring to a boil.
Reduce heat and cook until tender, about 20 minutes.
Drain potatoes.
Use a potato ricer to crush potatoes into the stockpot, or a large bowl.
Squeeze garlic out of its skin into the potatoes.
Add sour cream.
Use a hand mixer to combine.
Season to taste with salt and pepper.

Notes

Substitutions:

We used Yukon Gold potatoes, but you can really use any potato that you like! Just make sure to not use a baking potato like Russet, as it will not work as well.
To make this recipe vegan, you can use your favorite vegan sour cream or vegan heavy cream.

Expert Tips:

The smaller you chop the potatoes, the faster they will cook!
You can use a potato masher, but a potato ricer makes for a smoother mixture.
For the best texture, it's best to use a hand mixer to mix these potatoes, as it helps evenly distribute the garlic.
This recipe can be made a day in advance.

Nutrition