Soft yellow potatoes are mixed with lots of roasted garlic and some Asiago cheese.
Course Side Dish
Keyword Potato Salad
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
Servings 5-6 cups
Author Lyuba Brooke
3lbsgold potatoestry to pick potatoes that are the same size
1/4cupgrated Asiago cheese
Fresh cracked black pepper
Preheat oven to 400.
Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on separate aluminum foil squares that you can wrap them in. Drizzle some olive oil on each garlic bulb. Wrap each garlic bulb in aluminum foil. Place wrapped garlic on the baking sheet.
Bake garlic for 40-45 minutes, depending on the size of the bulbs.
While garlic is roasting, cook whole potatoes. Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart.
Let potatoes cool completely before cutting.
Cut all cooked potatoes into cubes and place them into a large mixing bowl.
In a separate small mixing bowl, combine roasted garlic meat, sour cream, mayo, and olive oil. Mix well until all combined and smooth.
Mince chives and add them to the potatoes.
Add sour cream mixture, salt, and pepper.
Add grated Asiago cheese and mix everything well but carefully but to mush your potatoes.
Refrigerate for at least 2 hours before serving.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.