1 garlic bulb
2 tablespoons olive oil
3 tablespoons plus 1/4 tsp. kosher salt, divided
3 pounds russet potatoes, peeled and cubed
5 tablespoons butter
1/4 cup sour cream
2 large egg yolks
PARCHMENT PAPER
Directions:
Preheat oven to 425°.
Cut off pointed end of garlic bulb; place bulb on a piece
of aluminum foil.
Drizzle with oil, and sprinkle with 1/4 tsp. kosher salt.
Fold foil to seal.
Bake 30 minutes; cool 15 minutes. Squeeze pulp from
garlic cloves into a small bowl, and mash with a spoon until smooth.
Place potatoes and remaining 3 Tbsp. salt in a large
saucepan with cold water to cover by 2 inches.
Bring to a boil over medium heat; boil 15 minutes or
until potatoes are tender.
Drain and return to pan.
Reduce heat to medium-low. Cook, gently stirring often, about
5 minutes or until dry.
Remove from heat.
Melt butter and sour cream to a simmer in a small
saucepan over medium heat. (Do not boil.)
Transfer potatoes to a large bowl, and mash with a potato
masher until smooth.
Add sour cream mixture, egg yolks, and roasted garlic
Stir until thoroughly combined.
Spoon potato mixture into a pastry bag fitted with a star
tip.
Pipe mounds 2 inches apart on parchment paper-lined
baking sheet.
Bake at 425° for 20 to 25 minutes or until tops are
lightly browned.
Serve immediately.
