Recipe courtesy Petty Officer Todd, US Navy compliments foodnetwork.com

Adapted by Janine Meyer

2 pounds blue potatoes                                     1 head roasted garlic
1 ½ ounces sour cream                                     1/2 ounce butter
1 ounce Parmesan, grated                                 Salt and pepper

*Farmers note- to roast garlic, slice off the pointy tips of all garlic cloves while still attached, take the whole head and set it cut side up on some foil, drizzle a little olive oil down into the sliced garlic, wrap in the foil and bake in a 350 degree oven for about a half an hour, the cloves will be soft to the touch.

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.

In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.