Margie makes the world’s greatest garlic mashed potatoes.  Just ask her husband and daughter.  And they reheat.

Ingredients:

• 3 lbs Yukon Gold potatoes, unpeeled, cubed
• 2 cloves raw garlic
• 12 cloves roasted garlic (see below)
• 1/2 sour cream
• ½ c butter, softened (one stick)
• milk or cream, if needed
• salt and white pepper

Directions:

1. Boil unpeeled potatoes and raw garlic in salted water until tender.
2. Drain.
3. Smash roasted garlic with the side of a large knife.
4. Return potatoes to potato pan and heat until dry and a film forms on the bottom of the pan.
5. Mash by hand with roasted garlic, sour cream, butter, and salt and white pepper.
6. Add cream or milk to adjust consistency.
7. Place in casserole and reheat (microwave or oven) when ready to serve.

Serves: 10 – 12

Source: The daughter, Margie

Roasted Garlic: How to Batch Roast and Freeze Garlic

Ingredients:

• Garlic cloves, peeled (You know, the big bag/jar from Costco)
• Olive oil
• Salt & Pepper

Directions:

1. In a large bowl, toss garlic with a generous amount of olive oil – enough to coat each clove.
2. Spread garlic cloves onto a foil lined baking sheet in a single layer.
3. Sprinkle with salt and pepper.
4. Cover the baking sheet with foil, making sure you have a good seal over top and around the edges.
5. Bake at 375 degrees for one hour.
6. Remove from oven cool (without removing foil) for about 15 minutes.
7. Remove foil and allow to cool to room temperature.
8. Place in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
9. When you’re ready to use, just break off as much as you want to thaw, then return the rest to the freezer.

Source: Mama Loves Food!