This is super easy way to create a side dish that is great winter comfort food and naturally gluten-free. If cooking for the vegan, substitute Earth Balance or another vegan butter and add some almond or soy milk.
- 3 pounds Idaho or red bliss potatoes
- 2 TBSP butter
- 1/3 to 1/2 cup of milk
- 2 TBSP sour cream
- 4 roasted garlic cloves, mashed in
- salt and pepper, to taste.
Preheat over to 400. Cut the top and bottom of a small head of garlic. Wrap loosely in foil. drizzle olive oil and salt and place on top rack for about 30 minutes or until golden and soft.
Peel and cut the potatoes into 2-3" cubes.
Put them in a steamer basket in a pot over boiling water. Cook for 15 minutes or soft enough to mash. Reserve the cooking liquid.
I steam the potatoes in a steamer basket rather than immerse them in boiling water to maintain the nutritional value.
While potatoes are still hot, add the softened butter and milk (I like to microwave for 20 seconds so it's not so cold when adding). If too thick, add back some of the potato water. Squeeze in the garlic, taking care not to add peels. It should be the consistency of a thick toothpaste. Add salt and pepper to taste and use a potato masher or fork to mash.
For a family of 4, you will have enough for two meals.