Source:  Judy Hardie

Judy writes: "I am not a mashed potato fan but I like these, even not ?made ahead? and without gravy." 

Ingredients:

1 head garlic, roasted
olive oil
10 lb bag of YUKON GOLD potatoes (don?t substitute)
500 ml sour cream (can use lite, but if eating potatoes and butter, why bother!)
1/4 cup butter
dried bread crumbs

1. To roast garlic, slice off top, drizzle with olive oil, wrap in foil and bake at 400°F for about 20 min. or until soft. 

2. Scrub and quarter potatoes (DO NOT PEEL, YEAH!!), boil until tender.

3. Smash with potato masher or mixer (can be left a bit lumpy), add roasted garlic, sour cream and butter to taste.  Mixture should be a bit dryer than you would normally do. 

4. Place in buttered casserole dish, sprinkle with bread crumbs, dot with butter.  Reheat at 350°F for 30-45 minutes.

• Feedback & Sharing Your Recipes