Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Red potatoes; skin left on |
| ¼ cup | Sour cream |
| 2 tablespoons | Butter |
| 4 | Garlic cloves |
| 1 tablespoon | Minced fresh rosemary |
| Salt and pepper; to taste |
Preheat oven to 375 degrees. Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
In a large pot, add potatoes and fill with water. Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes. Drain potatoes through a colander, return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary. Mash the potatoes until few lumps remain. Season with salt and pepper and serve immediately. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 127 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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