Chicken Soup for the Soul has a comfort food line. This recipe was in our local paper last weekend. I love mashed potatoes and just had to give this a try. The garlic roast in oven, but the potatoes are stove-top cooking.
1Preheat oven to 350. Wrap garlic cloves and olive oil in aluminum foil forming a pouch and bake for 25-30 minutes or until golden brown and soft.
2Cut potatoes into even sized pieces of about 1-2inches. (peeled or unpeeled, as desired.)
In a 3 quart sauce pot, cover potatoes with chicken broth and simmer for about 25 minutes until very tender. Drain chicken broth into a bowl and reserve. Add garlic, olive oil, butter and cream (sour cream gives nice tang) to potatoes and mash. Add back broth as needed for preferred consistency.
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