Garlic Roasted Mashed Potatoes

Ingredients

• 2 large russet potatoes or 3 medium ones
• 2 heads of garlic
• 3 tbs avocado oil
• 2 tbs sea salt
• 3 green onions or chives for garnish
• 1/4 cup beef stock
• 1/4 cup white wine
• 3 tbs butter
• 1/4 cup sour cream
• 1/4 cup cream cheese (half an 8oz block)

Instructions

• Cut the tops off of your heads of garlic and cover in the avocado oil. Place in a small baking dish and cover with a lid or tin foil. Bake at 300 for about 2 hours. Every head of garlic is different size etc. Check them every 15 min after 1 hour they should be golden brown. You can also use a garlic roaster 
• ​Rinse and cut your potatoes, I don't peel mine but you can up to preference. Cut them into 1 inch chunks. A great knife makes all the difference, I linked my favorite here. It's a splurge but it makes a great christmas gift too! 
• Bring a big pot of water to a boil and add your salt and potatoes. Boil for about 10-15 min until the potatoes are soft. 
• Drain the water and add them back to the pot. Keep the heat on low and add your white wine and beef stock. 
• Add your butter, sour cream, and cream cheese. Using a fork stir vigorously until the potatoes are creamy. The heat from the pan will cook off most of the alchohol so it's fine for kids but if you can't have alchohol it's fine to leave it out.
• Turn the heat off once the potatoes are creamy and sprinkle with chives. These go fantastic with my braised red wine short ribs or as a great holiday dish.