with Roasted Garlic and Sour Cream
Cut the top ¼” to ½” off a garlic head. Drizzle with oil, wrap in foil, roast at 350°F for 30 mins. Squeeze out cooled cloves.
Peel and cut potatoes into chunks. Rinse in water to prevent discoloration. Boil with salt until fork tender.
Drain cooked potatoes, reheat on stovetop to remove moisture. Transfer to mixer; add butter, sour cream, and roasted garlic.
In mixer, blend potatoes with warm milk, adding more for desired consistency. Whip until fluffy and creamy.
Using a potato ricer? Press potatoes and garlic. Add butter, sour cream, milk; stir.