1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
1 Recipe Mushroom-Sauce, (see bottom)
1. Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.
2. Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.
3 Tbsp. butter
1 lb. fresh mushrooms, such as button, cremini, or stemmed shiitakes, sliced
1 shallot, finely chopped
1/4 cup oil-packed dried tomatoes, drained and chopped
1-1/2 tsp. chopped fresh thyme
1/2 cup dry white wine or chicken broth
1/3 cup whipping cream
1. Melt butter in skillet, over medium-high heat. Add mushrooms. Cook, stirring occasionally, 4 minutes or until browned. Add shallot; cook 2 minutes. Add dried tomatoes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add wine. Cook and stir, scraping up browned bits from pan. Add cream; bring to boiling. Simmer, uncovered, 2 minutes or until slightly thickened. Serve with Velvet Mashed Potatoes. Serves 8.