This is the simple but decadent side dish that I served with the stuffed Sole you will see next week. Who doesn't love mashed potatoes? They are the epitome of comfort food and they just yearn for some butter and cream to make them happy so of course I had to oblige. To these spuds I added lots of freshly roasted garlic to add great flavor and a little zing but you can jazz them up in so many ways by adding, for example, caramelized onions, melted leeks, herbs or cheddar cheese to name a few. Mashed potatoes are a blank canvas so discover the inner potato artist in you!
4 large Yukon Gold potatoes
1 head of garlic
4 Tbl butter
1 container sour cream (Israeli sized- I used 9%) the equivalent of about a cup
3 Tbl whole milk or cream
4 Tbl freshly chopped parsley
salt and course ground pepper to taste
For the roasted garlic: Cut off the top of the head of garlic and discard. Wrap the garlic in tinfoil and cook it in the oven at 350 for about an hour until soft.
For the Potatoes: Boil the potatoes until soft. Drain well and put them in a bowl. Squeeze the roasted garlic out onto the potatoes and mash together with the butter, sour cream and milk. Season with salt and pepper and mix in the chopped parsley. Enjoy!