Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon

  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
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2 pounds whole russet or Yukon gold potatoes

Kosher salt

1 stick softened butter or 1/2 cup extra-virgin olive oil

1 1/2 cups sour cream

Freshly ground pepper

4 heads garlic

2 tablespoons dijon mustard

1/2 pound bacon, cooked and crumbled


  1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  2. Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
  3. Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.

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