Cut tops off 2 garlic heads. Wrap in foil and roast
for 30 minutes. When cool enough to handle, remove
the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted
water to cover for 10 to 15 mins or until tender.
Drain and return to stockpot. Beat with an electric
mixer until smooth; adding 3 tbsp salt, pepper,
butter, garlic and sour cream. With a spatula, stir
in cheese and bacon. Add more salt and pepper if
necessary.
Originally Submitted
1/25/2012
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