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.”
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