Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes is the perfect side dish for yummy chipotle pineapple ham that we are serving this coming Easter celebration.
- 10 russet potatoes peel and cut in quarters
- 6 cups water must cover the potatoes
- 1 tablespoon sazon latino cumin, black pepper, garlic, salt and oregano
- 1/2 stick of butter
- 1 scoop sour cream
- 1 garlic head cut in half
- 1 teaspoon olive oil
Clean, peel and cut the potatoes in halves. Place them in a soup pan and add water to cover the potatoes. Cook on the stove covered with a lid until tender.
In the meantime potatoes are cooking roast the garlic. Cut the garlic head in half and place on a roasting dish. Add olive oil, cover and cook inside the oven at 375 degrees Fahrenheit until creamy and getting a golden color.
Strain the potatoes and add the condiments, then add the roasted garlic and mash.
Add the butter and finally the butter. Mash again and combine.
Serve hot and enjoy with ham or any meat of your preference.
Use aluminum foil if you do not have a garlic roasting dish.
You can use Yukon gold potatoes if preferred.
Use one of the roasted garlic heads to garnish the dish.