Roasted Garlic Mashed Potatoes

Mashed potatoes are a comfort food favorite, and I've always had delicious memories of them.  They are plain, simple, and taste amazing. None of that nonsense on top, and nothing that came out of the box as a powder.  
This recipe is good for serving 4-5 people.

Ingredients:

6 small russet potatoes (less if bigger potatoes)

1 cup sour cream

1.5 sticks of butter (2 sticks if you want extra deliciousness)

Salt and pepper

1 bulb of garlic

1-2 tablespoons of extra virgin olive oil.

To simulate roasted garlic without having to wait for the entire bulb to fully roast, do this:

Cut the top fourth off the bulb so that each clove is exposed and opened.

Put the bulb on a napkin in a bowl and cover with the olive oil so that each clove is fully bathed in oil.

Lift the napkin into the microwave and heat on high for one minute.  Then flip the garlic over and heat for another minute.  Let the garlic sit for ten minutes to cool. It's not exact but it does the job.

Don't forget, garlic is full of sugars so clean the juices off your knife and boards immediately, or be prepared to deal with the super-glue-like nature of dried garlic. Now for the potatoes:

Peel your potatoes. This is also a good time to put on your steamer so it will be ready when you're done prepping.

Make sure to put your potatoes in water after they're peeled to prevent oxidization.  

Cut the potatoes into quarters and drop them in your steamer. Leave them for fifteen minutes or until a skewer passes through them easily.

While you wait, mince the garlic and melt the butter in a frying pan.  Make sure the garlic gets nice and golden brown. But not too brown, we're only looking for a slight color difference.

Add the garlic, butter, and sour cream to a bowl with the cooked potatoes.  Season with salt and pepper to taste.

And then, MASH!!!

Finish mixing with a big spoon and serve. Bon appetit!