My mother gave me this recipe; her mother-in-law gave it to her. Their version contains 2 teaspoons of garlic salt, but I’ve tinkered with it, adding roasted garlic instead. Because you make it the day before you serve it (and reheat it before eating), it’s a good bet for busy holiday dinners. In fact, you can keep it covered and chilled for up to three days before baking it.
|5||lb. russet potatoes (8 large potatoes)|
|1||cup sour cream|
|8||oz. cream cheese, softened|
|~||Pepper, to taste|
|7||garlic cloves, roasted (see Note, below)|
|~||Sweet paprika (not hot or smoked)|
About roasted garlic. If you don’t have any roasted garlic on hand, do this: Cut the top off a head of garlic (not the root end) to expose the cloves, then wrap it in foil; or you can place unpeeled garlic cloves in a small, ovenproof dish. Cook in a preheated 375-degree oven until soft and pulpy, about 20 to 30 minutes. If you cooked the whole head, wait until it’s cool, then squeeze out just the garlic you need; whole cloves can go right in.
Read more about Thanksgiving menu planning in “Classic Thanksgiving.”
This content is from the Culinate Kitchen collection.
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems
Learning the ways of the water