This recipe makes gorgeous, rich mashed potatoes studded with festive red and green flecks. I realized at the last minute that I used all the sour cream in the Pumpkin Cheesecake, so I improvised and used plain yogurt, which worked just fine.
From Bon Appetit, September 2003
Makes 6 servings (I doubled the recipe).
Ingredients:
1 head of garlic
1 tablespoon olive oil
2 1/2 pounds red-skinned potatoes, half of them peeled, cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
2 tablespoons sour cream
1/4 cup chopped fresh chives
Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.
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