1 head of Alstede Fresh garlic
4 Tbs. extra-virgin olive oil
2 sprigs of fresh snipped herb leaves – your choice of oregano, rosemary, marjoram, thyme
1.5 – 2 pounds purple potatoes, cut into uniform chunks, approx. 1 inch in size
1/4 c sour cream (can substitute unflavored Greek yogurt instead for a healthier alternative)
3/4 c milk or buttermilk (can substitute potato cooking water instead)
salt & pepper to taste
Preheat the oven to 400 °F. Slice the tip of the garlic bulb to expose the flesh and place on an ovenproof dish. Drizzle with olive oil and fresh snipped herb leaves of choice, cover with oven proof glass dish or foil and roast approx. 25 minutes. Set aside and let cool.
Cook potatoes in a pot of boiling water approx. 10 minutes until fork tender. Drain and return to the pot. Add the roasted garlic bulbs to the potatoes along with the oil and herbs. Next add the remaining ingredients, the sour cream, milk, salt and pepper and mash to desired consistency. You may add more or less liquid depending on your desired consistency.
Farm Kitchen Tip – If desiring to make this dish dairy free you may substitute vegan butter or almond milk for the sour cream and or milk. You can make these potatoes ahead and cover and refrigerate for up to 3 days.