Preparation:
Peel and coarsely chop the ptatoes. Place in a large saucepan with the garlic cloves and cover with water. Bring to a boil, cover, reduce heat and cook until tender, about 15 minutes.
Drain and place in a large mixing bowl. Add butter, half the cream and all of the sour cream. Mash until smooth. Add enough remaining cream to make a smooth puree. Taste and add seasonings.
Place into a greased ovenproof casserole. May be made ahead to this point. If frozen, it will take about one hour at 350o F to reheat. If made earlier in the day, reheat for 30 minutes or until heated through. Top with chopped green onions. |
