2 pounds potatoes, washed, peeled and quartered
1/3 cup sour cream
3 tablespoons butter
1/4 cup milk
1 tablespoon freshly minced oregano
Salt and pepper to taste
To roast garlic, wrap unpeeled garlic cloves in foil. Bake in a 400 degree F. oven for 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic paste from peels, discarding peels.
In a covered kettle cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain; return to kettle.
Add roasted garlic to potatoes and mash with a potato masher. Add sour cream, butter, milk, oregano, salt and pepper. Beat until light and fluffy.