Prep: 15 min., Bake: 1 hr., Cool: 10 min., Cook: 35 min., Stand: 1 min.
Yield: Makes 4 to 6 servings

Ingredients

• 2 garlic bulb
• 2 1/2 pounds White potatoes, peeled and cut into 2-inch pieces
• 1/2 cup heavy whipping cream
• 1/3 cup sour cream
• 1/4 cup butter, melted
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup Parmesan

Preparation

1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
2. Bake at 400° for 1 hour, and let cool 10 minutes. Squeeze pulp from garlic bulb; discard husk, and set pulp aside.
3. Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain. Place back in Dutch oven, and heat 3 to 5 minutes over low heat until potatoes are dry. Set aside.
4. Add additional ingredients and mix well

Tip: To keep warm, put in crock pot on low if prepared before.