Source: Jan Taylor
8-10 cloves garlic
2 pounds red potatoes, cut up
1/3 cup sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary, thyme or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
To roast garlic, wrap unpeeled garlic cloves in foil. Bake in a 400 degree F oven for 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic paste from peels.
Meanwhile, in a covered Dutch oven cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. Drain; return to Dutch oven.
Mash potatoes and garlic paste with a potato masher or electric mixer on low speed. Add sour cream; milk; rosemary, thyme, or oregano; salt; and pepper. Beat until light and fluffy.
Makes 6 side-dish servings.
ENJOY!