Velvet Mashed Potatoes

Found this recipe in BHG magazine. I did change it a little just for ease. This recipe is a wonderful change to plain mashed potatoes. Very, very tasty.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1  head garlic (roasted)
• 2 1⁄2 lbs russet potatoes
• 5  tablespoons butter
• 1⁄3 cup sour cream
• 2  ounces cream cheese
• 1⁄2 cup milk (heated)
• 1  lb fresh mushrooms (sliced)
• 1  shallot (chopped)
• 1⁄4 cup sun-dried tomato packed in oil (drained & chopped)
• 1 1⁄2 teaspoons thyme (chopped)
• 12  ounces  mushroom gravy (add amount to taste)

Directions

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