Roasted Garlic Ranch Mashed Idaho® Potatoes
- 2 pounds Idaho® potatoes, peeled and cut into chunks
- 2 small heads garlic
- 1 teaspoon olive oil
- 4 tablespoons butter or Country Crock® Spreadable Butter with Canola Oil
- ½ cup sour cream
- ½ cup milk
- 3 tablespoons buttermilk
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon onion powder
- salt and pepper to taste
- Preheat oven to 350 degrees F. Slice a thin layer off each head of garlic to expose the cloves inside. Place both heads of garlic in an aluminum foil pouch. Drizzle the olive oil over the heads of garlic and sprinkle with salt and pepper. Close the pouch and place on a baking sheet. Bake for 35-40 minutes, or until the cloves are soft and tender. Allow the garlic to cool long enough to handle and squeeze out the cloves; set aside.
- Place the potatoes in a large pot and add just enough water to cover. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, about 15-20 minutes. Drain the potatoes and place them back in the warm pot.
- Add the roasted garlic cloves, butter, and sour cream to the pot with the potatoes. Using a potato masher or electric mixer, mash or beat until smooth and creamy. Gently stir in the milk, buttermilk, fresh herbs, and onion powder until thoroughly combined. Season with salt and pepper to taste.
- Serve garnished with fresh herbs, if desired.