1 large garlic head, unpeeled
large pot of peeled russet potatoes (about 5 lbs)
5 tbsp. butter
1/2 cup sour cream
5 tbsp. chopped fresh chives
1/2 cup. finely minced sweet Vidalia onion
1/2 cup freshly grated parmesan cheese
ground white pepper to taste
salt to taste
- cut 1/4 inch off garlic head and drizzle with olive oil. Wrap in foil and roast garlic in oven for 45 minutes to 1 hour at 350 degrees. Garlic will become very soft and very sticky. Once cooled enough to handle, squeeze roasted garlic into small dish or ramekin and reserve.
- boil potatoes until tender. Drain well and add butter to melt. With an electric mixer, beat in sour cream, chives, onion, parmesan, salt & pepper. Add buttermilk and roasted garlic until desired consistency is reached ~ careful not to overwhip (as potatoes turn "glue-y").