Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon

• 2 pounds whole russet or Yukon gold potatoes
• Kosher salt
• 1 stick softened butter or 1/2 cup extra-virgin olive oil
• 1 1/2 cups sour cream
• Freshly ground pepper
• 4 heads garlic
• 2 tablespoons dijon mustard
• 1/2 pound bacon, cooked and crumbled

1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt.
2. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes.
3. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
4. Add the butter to the potatoes.
5. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
6. Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour.
7. Squeeze out the cloves; mash and stir into the potatoes.
8. Fold in the mustard.
9. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.
10. Photograph by Yunhee Kim

russet, kosher salt, butter, sour cream, freshly ground pepper, garlic, mustard, bacon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sour-cream-mashed-potatoes-with-roasted-garlic-dijon-mustard-and-bacon-recipe.html (may not work)