Garlic Mashed potatoes

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Garlic Mashed Potatoes

6 to 7 medium sized potatoes2 TBS roasted garlic3 TBS butter1 tsp salt1/2 tsp black pepper1/2 cup sour cream

Peel or do not peel the potatoes. The choice is yours. Cut the potatoes in small chunkcs. Place them in a heavy medium pan. Cover with water and bring to a boil. Cover with lid. Boil the potatoes until they are fork tender.

If you do not have roated garlic. Place the fresh garlic in a foil pouch and bake in a 400* oven for 20 minutes.

Drain the water off of the potatoes. Melt the butter. Mix the butter, sourcream, salt, pepper, and garlic into the mashed potatoes. If the potatoes seem to be too thick, add a couple Tablespoons of milk at a time till they are the consistency you want.

This should make about 6- 1 cup servings.

To freeze, scoop the potatoes with a large ice cream type scoop onto a cookie sheet. Freeze until solid. Then store the potatoes in a plastic freezer container or freezer bags.

To reheat, thaw in the refrigerator overneight, then place the amount of potatoes you want in a bowl in the microwave. Cover with wax paper or plastic wrap. Heat for 45 seconds and then stir. Heat in 45 second increments until potaotes are hot.