Ingredients:
10 yukon gold potatoes
8 garlic cloves
8 ounces sour cream
8 ounces cream cheese
1/2 cup butter
chives, chopped (optional)
paprika (optional)
Directions:
Quarter the potatoes (we leave the skin on) and put into a large pot of salted water.
Add the 8 cloves of peeled garlic.
Boil until tender.
Drain and add the sour cream, butter and cream cheese to the pot and mash with a potato masher, for best texture do not use a mixer.
Spread mixture into an oven proof casserole dish (about 9X13)and garnish as desired.
Bake uncovered in a 325 degree oven for 15 minutes or until the top has browned to your satisfaction.
For faster results, skip baking and place under broiler for a few minutes.
Servings: 8
Time preparation: 10 min.
Time total: 45 min.