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.
NotesOne Serving Calories 187 kcal, Protein 5.3 gm, Carbohydrate 33 gm, Cholesterol 9.6 mg, Total Fat 4 gm, Saturated Fat 2.1 gm