Open in Cookpad AppSteps
- 1
Add the butter on top of cloves
- 2
Take skin off the garlic cloves and place cloves on a large square piece of tin foil
- 3
Pull the corners of the tinfoil up to meet and squash the neck of the tin foil so as garlic cloves are inside and closed
- 4
Put the foil of garlic on a tray and put in a preheated oven 180 C or gas 7 for 15-20 minutes
- 5
Wash and cut potatoes small but leave the skin on. Add to a saucepan of boiling water add a pinch of salt and boil for 10 minutes
- 6
When potatoes are ready run cold water on them until they are cold or they may still cook inside and brake up
- 7
Take half of the potatoes out and cut into smaller pieces in a bowl add salt
- 8
Add the sour cream and mayo together in another bowl
- 9
Mix together the sour cream and mayo
- 10
Take the garlic out of oven open it and pour into a small bowl and crush the cloves with a fork drain off excess butter then add the crushed garlic in the sour cream mix
- 11
Add the potatoes to the mix and stir in gently with a tablespoon
- 12
Transfer to a serving bowl and cover with cling film or lid and put in the fridge until you want to use it later. Will keep for 2 days in fridge
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