Thanksgiving Smashed Potatoes

Hi all! Jan Smelk here with the potato recipe! Ok, so I kept on finding these awesome recipes for potatoes that all involved cheese. Since the process of "single ingredient" was encouraged (read: demanded), my BFF, cheese was not invited to the party. I had to figure out another way to attain rich dairy satisfaction. The answer: sour cream. But I had to make it! Shock, horror and disbelief were heard at the Smelk household when this was announced. But it was the easiest thing ever.

1 c. heavy cream
1/4 c. buttermilk (turns out you can make that in five minutes!)

Put both liquids mixed in a jar (or a pint glass, like me) cover with lid or plastic wrap and leave in a warmish place for 24 hours. Then refridgerate. OMG it worked. And was tasty! And had no xanthum gum or gelatin. Wowza.

So that was done.
To make my potatoes, I read a whole bunch of recipes then made it up with stuff I thought would be good. I roasted two heads of garlic with olive oil in tin foil for an hour at 350. Sauteed a big shallot in a stick of butter for a bit, then added the roasted garlic by squeezing the heads in a rather disgusting and messy display of immaturity, giggling madly. They made farting noises, and plopped into the butter! I couldn't help it! I put that mixture in a tupperware, my sour cream in a tupperware, and 2 bunches of chopped green onion in a tupperware. I took these guys and a bag of yukon golds to CCA's house.

Boiled the potatoes for an hour, strained, then mashed with all the stuff in my tupperwares, adding the green onion last. I will admit, there were more potatoes than I had originally planned for, so I did add another half stick of butter and (don't tell CCA)a big splash of 1/2 and 1/2. But that evened the texture out to nearly perfect then we ate the heck out of them.

Everything served was delicious. The only thing that was better than the food was the company.