These mashed potatoes are creamy, slightly chunky and full of roasted garlic flavor. A fun twist on a classic side dish that's both easy enough for any night of the week and perfect for any holiday.
Slice the top ½ inch from a whole head of garlic, drizzle with olive oil, sprinkle with salt and roast on 400 degrees f for 30-40 minutes until soft.
While the garlic is roasting, cut the potatoes into quarters and place them in a large pot of cold water. Make sure the potatoes are fully submerged. Bring the pot to a boil and cook the potatoes for 15-20 minutes until fork tender.
Drain the potatoes into a strainer. In the same pot, gently heat the butter and milk over medium low heat. Carefully add the cooked potatoes to the hot milk and butter.
Squeeze the roasted garlic cloves into the potato mixture and mash everything together with a potato masher. Add in the sour cream and season to taste with salt and pepper. Garnish with chives and serve hot.
Notes
Heavy cream, half and half or buttermilk can be used as a substitute for whole milk. Greek yogurt may also be used as a substitute for sour cream. For creamiest mashed potatoes, use full fat dairy.