Loaded Mashed Potatoes

• 2 heads garlic
• 6 pounds Idaho potatoes, peeled and quartered
• Salt
• 2 teaspoons freshly ground black pepper
• 1/2 cup butter
• 1 (12-ounce) carton sour cream
• 1 (8-ounce) block sharp white Cheddar, grated
• 1 1/2 pounds cooked bacon, julienned

1. Preheat oven to 350 degrees F.
2. Cut tops off 2 garlic heads.
3. Wrap in foil and roast for 30 minutes.
4. When cool enough to handle remove the flesh from the garlic heads and set aside.
5. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
6. Drain and return to stockpot.
7. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream.
8. With a spatula stir in cheese and bacon.
9. Add more salt and pepper, if necessary.
10. Serve immediately.

garlic, potatoes, salt, freshly ground black pepper, butter, sour cream, white cheddar, bacon

Taken from www.foodnetwork.com/recipes/paula-deen/loaded-mashed-potatoes-recipe.html (may not work)