This gets 5 stars even though I don't roast the garlic. In a small frying pan I add appx 2 tsp of bacon fat and over a medium low fire I add 8 to 10 whole peeled garlic cloves, stirring frequently til they have a medium brown color and are soft. To the water for the potatoes I always add 2 too 3 bay leaves, plenty of coarse ground black pepper and of course salt. I use russet potatoes only and scrub them well before cutting into boiling size pieces, never do I peel them. While the potatoes are boiling the garlic is browning and softening. When the potatoes are done and drained, bay leaves removed, they go back on a very low fire to remove excess moisture. To the pot with the potatoes I add salt, pepper, butter to taste (lots), sour cream instead of milk, Parmesan or cheeses of choice, and the browned garlic. I then mash them by hand using a curved heavy wire potato masher. They come out chunky with extra potato flavor and also have the flavor of the skin. A little milk can be added if they seem they need to be thinned a bit but more sour cream will have the same effect. I have been asked for this recipe so many times that I finally made several copies to keep on hand to give out when asked for it.
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This gets 5 stars even though I don't roast the garlic. In a small frying pan I add appx 2 tsp...