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Optional:

¼ cup sour cream or Greek yogurt for extra tang and creaminess
Instructions

Cook the Potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt.

Bring to a boil over high heat, then reduce to a simmer. Cook 15–20 minutes, or until fork-tender.

Roast the Garlic

Wrap unpeeled cloves in foil with a drizzle of olive oil.

Bake at 400°F (200°C) for 30–40 minutes until soft and golden.

Squeeze out the paste once cooled.

Mash the Potatoes

Drain potatoes thoroughly and return to the warm pot. Let sit 1 minute to steam off excess moisture.