Ingredients

The following ingredients have 4 Servings
  • 1 head garlic
  • 1-2 teaspoons olive oil
  • 2 lbs red potatoes or Yukon gold potatoes (jackets on)
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1/3-1/2 cup heavy cream
  • 1/2 cup sour cream
  • 4 slices crispy cooked bacon chopped
  • 1/3 cup chopped fresh chives
  • Kosher salt and fresh ground black pepper

Instruction

  • Preheat the oven to 400 degrees. Cut off the tip of the head of the garlic exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on a baking sheet. Bake for 35-40 minutes or until the cloves feel soft.
  • Place potatoes in a large pot covered with cold water. Add salt and bring to a boil, reduce heat to simmer, and cook until fork tender; about 15-20 minutes. Drain well.
  • Add butter, heavy cream, sour cream, and 4-6 of the roasted garlic cloves to the pot with the hot potatoes. Cover and let sit until butter is melted. Mash with old fashioned potato masher or mixer. Stir in the bacon and chives. Season with kosher salt and fresh ground black pepper to taste.