Roasted Garlic & Herb Whipped Potatoes

Prep & Cook Time: 1 hour • Yields: 10-12 servings

Ingredients:
2 heads garlic
4 tbsp. olive oil
Black pepper, to taste
8 lbs. Yukon Gold or Russet
potatoes, peeled and diced
1 tbsp. fresh sage, chopped
1 tbsp. fresh oregano, chopped
1 tsp. fresh thyme, chopped
1 tbsp. fresh rosemary, chopped
2 sticks butter, cubed
1½ cups heavy whipping cream
1 cup sour cream
Salt & white pepper, to taste

Equipment:
Measuring cups and spoons
Stove
Aluminum foil
Sheet tray
Vegetable peeler
Medium saucepan
Colander
Potato masher
Whisk

Method:
1. Preheat oven to 400°F.
2. Pull out two 5” sheets of aluminum foil, rip in half, and set aside.
3. Cut the top off each head of garlic, exposing the cloves and place on small square of aluminum foil. Then, drizzle 1 tbsp. of olive oil over each clove and sprinkle with pepper. Seal head of garlic in aluminum foil and roast in oven for 45 minutes.
4. Rinse and peel potatoes. Then, dice the potatoes into medium-sized cubes.
5. Add potatoes to a large pot and fill with cold water. Bring to a low-boil and cook potatoes for 25 minutes or until fork-tender.
6. Melt 2 tbsp. butter in a saucepan over medium-high heat. Add fresh herbs to pan and sauté for 3-5 minutes to infuse the butter. Then, add heavy whipping cream and bring to a gentle boil, and set aside.
7. Strain potatoes and return to pot. Mash potatoes, add herbed cream, and whisk potatoes until smooth.
8. Extract garlic cloves and add to pot, along with the sour cream, and remaining butter. Whip for about 5 minutes to lighten texture of mashed potatoes, however, be sure not to over-whip as this will make potatoes gelatinous and tacky.
9. Try potatoes and add salt and pepper to taste. Then, pour potatoes into a serving bowl and enjoy!

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