Preheat oven to 375 degrees. Peel potatoes and cut into even size pieces. Place in a large pot of water slightly salted. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
2.
Meanwhile, separate garlic cloves, but do not peel them. Place in bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
3.
Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
4.
Mash potatoes until smooth. Transfer to a serving bowl. Sprinkle with cut chives.
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