My F&W
quick save (...)

Roasted Garlic Mashed Potatoes

  • SERVINGS: 4
  • HEALTHY
  • VEGETARIAN

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 1/4 pounds Yokon Gold potatoes
  2. Salt
  3. 3/4 cup warm buttermilk
  4. Roasted Garlic
  5. 1 tablespoon unsalted butter
  6. Freshly ground pepper
  1. 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.
  2. 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.
Notes One Serving Calories 187 kcal, Protein 5.3 gm, Carbohydrate 33 gm, Cholesterol 9.6 mg, Total Fat 4 gm, Saturated Fat 2.1 gm
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.