Velvet Mashed Potatoes

• 1 head garlic (roasted)
• 2 12 lbs russet potatoes
• 5 tablespoons butter
• 13 cup sour cream
• 2 ounces cream cheese
• 12 cup milk (heated)
• 1 lb fresh mushrooms (sliced)
• 1 shallot (chopped)
• 14 cup sun-dried tomato packed in oil (drained & chopped)
• 1 12 teaspoons thyme (chopped)
• 12 ounces mushroom gravy (add amount to taste)

1. Preheat oven to 400F
2. To roast garlic, slice bottom & place in aluminum foil with a little olive oil.
3. (don't skip this step).
4. Clean & prick potatoes & put in oven with garlic.
5. Cook 35 minutes.
6. Remove garlic.
7. Continue to cook potatoes 20 minutes or until tender.
8. Hold hot potatoes with towel & split & scrape flesh into sauce pan.
9. Squeeze roasted garlic from the bottom to push cloves out & into potatoes.
10. Add 2 tablespoons of butter, sour cream & cream cheese.
11. Mash.
12. Season with salt & black pepper.
13. In large frying pan add 3 tablespoons butter.
14. Add mushrooms & cook until browned.
15. (4 minutes) Add shallot, thyme & dried tomatoes.
16. (make sure you do not burn shallot).
17. Add mushroom gravy to pan & heat.
18. Gradually stir hot milk into potatoes until fluffy.
19. Transfer to bowl & pour gravy mixture on top.

garlic, potatoes, butter, sour cream, cream cheese, milk, mushrooms, shallot, tomato, thyme, mushroom gravy

Taken from www.food.com/recipe/velvet-mashed-potatoes-343524 (may not work)