Serves approx. 8 ppl.
- Two (2) full heads of garlic
- Seven (7) individual garlic cloves, trimmed
- Four (4) lbs. Yukon potatoes
- Two (2) sticks of butter
- One (1) cup of heavy whipping cream
- ¾ cup olive oil
- ¼ cup sour cream
- Garnish with chives, finely chopped
- Salt, to taste
- Pepper, to taste
- Preheat oven to 400 degrees.
- Cut the top off of two full heads of garlic, leaving the skin on.
- Drizzle with olive oil, salt and pepper and wrap in aluminum foil.
- Roat garlic heads in oven for 40 minutes.
- Trim seven garlic cloves and set aside.
- Peel and quarter potatoes, place in a large pot and cover with water. Add salt and trimmed garlic cloves.
- Once it starts to boil, cook another 10-12 minutes (or until it slips off a fork when probed).
- While the potatoes are cooking, place butter and heavy whipping cream in small pot. Place on low heat, stirring occasionally.
- Strain potatoes and place in a food mill. After ½ of the potatoes are strained, squeeze the garlic from one of the garlic bulbs into the food mill. Strain the potatoes remaining along with the second garlic bulb.
- Add warm butter and heavy whipping cream mixture along with the sour cream and olive oil. Note: I would recommend adding the butter and heavy whipping cream in slowly. You may need less, depending on the size of your potatoes.
- Add salt and black pepper, to taste
- Garnish with butter and chives.
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