Classic Mashed Potatoes
This is the one side dish you need to master to complement your holiday bird.
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Ingredients
- 6 Russet potatoes peeled, rinsed, and halved.
- 1 bulb garlic halved and roasted in olive oil.
- ¾ cup + ¼ cup olive oil
- 2 tablespoons sour cream
- 2 tablespoons kosher salt
- 2 teaspoons white pepper
Instructions
Roasted Garlic in Olive Oil
- Preheat oven to 375°F.
- Cut garlic bulb in half widthwise (peel and all).
- Put in an oven-safe small saucepot with 1/4 cup of olive oil and place in for 20 minutes or until garlic is tender.
- Remove garlic from oil and set oil aside. Let garlic cool slightly and remove the roasted garlic from the peel. Place roasted garlic back in oil and mash to combine.
Mashed Potatoes
- Cut potatoes into halves or quarter sections (but not too small).
- Place potatoes in pot on stovetop and cover with water (two inches over potatoes). Add 1 Tbsp of salt. Bring to a boil.
- Reduce heat and simmer until potatoes are fork-tender.
- Drain water and mash potatoes thoroughly using a potato masher.
- Fold in garlic and oil mixture, sour cream, pepper, and remaining salt. Enjoy!
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