Garlic Mashed Potatoes:

3 lbs red, Yukon gold, or baking potatoes peeled and quartered
24 garlic cloves
1/3 cup milk
½ cup sour cream
4 tbsp butter, room temperature
minced fresh Italian parsley
Sea Salt and freshly ground pepper

Combine potatoes and garlic in medium saucepan. Preheat the oven to 400° F. Bake the potatoes, seasoned and tossed in oil for about 45 minutes. Peel the potatoes and garlic. Press the potatoes through a ricer or masher. Stir in the milk, sour cream, and butter. Season generously with salt and pepper. Sprinkle with parsley and serve.

Note: If you want to make the potatoes early, you can make the potatoes wetter than you want them to be (Add an additional ½ cup of milk) and then place them in a buttered casserole. Just before serving, bake at 350° for 40 minutes to until warmed through.

More "American Classics" Recipes:
Creamy Macaroni & Cheese
Cajun Meatloaf
Green Beans with Toasted Walnuts