Roasted Garlic Mashed Potatoes
- SERVINGS: 4
These old-fashioned lumpy mashed potatoes have a light tang from the buttermilk. Sally Schneider usually uses about 1 1/2 heads of Roasted Garlic to flavor the potatoes, but you can add more or less to suit your taste.
- 1 1/4 pounds Yokon Gold potatoes
- 3/4 cup warm buttermilk
- Roasted Garlic
- 1 tablespoon unsalted butter
- Freshly ground pepper
- Put the potatoes in a medium saucepan, add 1 teaspoon of salt and cover with cool water. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are very tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the cooking liquid.
- Coarsely mash the potatoes. Beat in the warm buttermilk with a wooden spoon, adding a little of the reserved cooking liquid if needed. Blend in the Roasted garlic. Stir in the butter and season with salt and pepper. Serve hot.
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