Really loved this. I halved the recipe and only had about 2 1/2 ounces of cream cheese, so I used 2 T whipping cream instead of milk. Made this to go with a BIG porterhouse steak, sauteed mushrooms and a salad. We'd better eat diet food tonight.
Roasted Garlic Smashed Potatoes
1 large or 2 small garlic bulbs
1 tablespoon olive oil
4 pounds red potatoes, peeled and quartered
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1/2 cup butter
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh chives
1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
2. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.
3. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.
4. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.
Yield: Makes 6 to 8 servings
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=1578339
Roasted Garlic Smashed Potatoes
1 large or 2 small garlic bulbs
1 tablespoon olive oil
4 pounds red potatoes, peeled and quartered
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1/2 cup butter
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh chives
1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
2. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.
3. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.
4. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.
Yield: Makes 6 to 8 servings
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=1578339