Mushroom Roasted Garlic Mashed Potatoes

These mashed potatoes get there creamy
texture from cream cheese and sour cream.
With roasted garlic and mushrooms in recipe.

Ingredients:
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
Fresh mushrooms, sliced

Directions:
Preheat oven to 400 degrees F.
Cut 1/4 inch off the pointed end of
the head of garlic to expose cloves.
Drizzle with a little olive oil; wrap in foil.
Scrub potatoes and prick with fork.
Place potatoes in preheated oven; bake 20 minutes.
Add garlic. Continue baking potatoes and garlic
35 to 40 minutes or until potatoes are tender
and garlic is soft and browned.
Holding hot potatoes with towel,
split potatoes and scrape flesh
into saucepan over low heat.
Squeeze roasted head of garlic
from the bottom to push cloves out
of their papery skins and into potatoes.
Add butter, sour cream, and cream cheese.
Mash with potato masher.
Season with 1 teaspoon salt
and 1/4 teaspoon black pepper.
Gradually stir or whisk in hot milk
until potatoes are light and fluffy.
Transfer to serving bowl.
Top with Mushrooms.