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When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. Good to KnowFor a lower-fat and healthier alternative, use fat-free milk and SmartBalance buttery spread.
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I used 3 heads of garlic and a little extra butter, as well as some half-and-half for mashing.
Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes).
The garlic is subtle but flavorful, and the butter and sour cream really make these rich and creamy.

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