- PREHEAT oven to 400F. Place garlic heads on a large piece of foil. Slice off tops of garlic and drizzle with olive oil. Wrap in foil. Bake in centre of oven until golden, about 50 min. Cool and squeeze the bottoms of the heads to release the cloves.
- BOIL potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes. Press potatoes with garlic through a ricer in batches back into same pot over medium-low. Stir in sour cream, chives, butter and salt until potatoes are warmed through. Season with fresh white pepper.
Protein 5 g
Carbohydrates 31 g
Fat 7 g
Fibre 2 g
Sodium 193 mg
Excellent source of vitamin B6
Fall recipes: Sweet potato gnudi and whole-roasted cauliflower