Roasted Garlic-Mashed Potatoes

Makes 6-8 servings

Sherry Burke

ingredients

1
Cut about 1/2 inch from the top of the garlic. Wrap in foil and roast in a preheated 325° oven for 45 minutes. Remove from oven and cool. Squeeze the garlic out of the skins into a small bowl and mash. Set aside.
2
Peel the potatoes and cut into eighths. Place in a steamer basket set over boiling water; cover and steam until tender. Drain in a colander.
3
While potatoes are cooking, melt 1 T butter in a small pan; add onions and sauté 3 minutes. Remove from heat and set aside.
4
Put potatoes into bowl of electric mixer. Add the roasted garlic, 6 T butter, green onions, sour cream, milk, salt and pepper and beat until fluffy.
5
Spray casserole dish with Pam. Spoon potatoes into dish and dot with remaining butter. Cover and refrigerate overnight if desired (Bring to room temperature before cooking).
6
Bake, uncovered, in a preheated 350° oven for about 45 minutes, or until heated through.