Roast Garlic and Buttermilk Mashed Potatoes
Roasted garlic adds rich, savory flavor to these creamy Yukon Gold mashed potatoes, while buttermilk provides a subtle tang and creaminess without the need for lots of butter or heavy cream. Roast the garlic ahead of time to make preparation even quicker at dinner.
Servings 8
Calories 171kcal
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 cloves garlic
- 1 cup buttermilk
- salt and pepper to taste
- 1 tsp olive oil
- 2 quarts water
Instructions
- Preheat the oven to 400 degrees.
- Place unpeeled garlic in a terracotta garlic baker or onto a sheet of aluminum foil.
- Drizzle with 1 tsp olive oil and put the lid on the baker, or wrap the garlic tightly in foil. Bake for 20-30 minutes. Set aside.
- Wash, peel, and cut the potatoes into 1" cubes
- Rinse with cold water, add to a 3-quart saucepan, and add cold water about an inch above the potatoes. Cover with a lid and crack it slightly. Bring to a boil and cook until tender.
- Remove from heat and carefully drain potatoes.
- Remove the garlic from the garlic baker or foil and gently squeeze it out of the peel into the potato mixture.
- Begin mashing the potatoes and garlic together, adding buttermilk in batches by hand.
- Mash until the desired consistency.
- Salt and pepper to taste.
Nutrition
Serving: 1servings | Calories: 171kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g
