Instructions: Peel potatoes in a random fashion, leaving about half the skin on each. Cut into large chunks and place in a large pan. Add cold water to cover along with 1/2 tsp of the salt. Bring to boil, reduce heat. Cover and cook for 15-20 minutes or until tender. Drain.

Add butter, pepper and remaining salt. Use a potato masher, mash potatoes slightly, leaving some lumps, if desired. Gently mash in milk, about 1/2 at a time, then mash in the sour cream. Switch to a wooden spoon, so as not to over mash the potatoes. Stir until potatoes are evenly mixed. Season to taste with additional salt and pepper. THEN: for roasted garlic Preheat oven to 350 degrees. Rub most of the papery skin off a head of garlic. With a sharp knife, slice off top third of the head of garlic. Put garlic in a small baking dish or custard cup and drizzle with a little olive oil (about 1 tablespoon) Cover with foil. Bake for 20-25 minutes or until garlic is very tender. Squeeze the roasted garlic cloves into a small bowl and mash with 1 tablespoon of butter.

Prepare the potatoes as directed EXCEPT add the garlic butter mix to the potatoes along with the sour cream.

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