Linda'S Chunky Garlic Mashed Potatoes

• 6 large potatoes, diced into lg. cubes
• 1 large head of garlic, roasted in the oven
• 6 tablespoons butter or 6 tablespoons margarine
• 1 cup sour cream, I use light
• salt
• fresh coarse ground black pepper, to taste

1. Preheat oven to 350.
2. Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
3. After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
4. Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
5. Meanwhile:
6. While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
7. To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
8. Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
9. Serve.

potatoes, head of garlic, butter, sour cream, salt, ground black pepper

Taken from www.food.com/recipe/lindas-chunky-garlic-mashed-potatoes-218867 (may not work)