Mashed Potatoes With Roasted Garlic Butter |
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Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 8 |
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Ingredients:
2 whole garlic heads |
1/4 cup butter, softened |
1 tablespoon shallot, finely chopped |
2 teaspoons rosemary, finely chopped |
2 1/2 lbs red potatoes or 2 1/2 lbs yukon gold potatoes, cubed |
1/3 cup fat-free chicken broth |
1/4 cup buttermilk |
2 teaspoons fresh parsley, chopped |
1 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Preheat over to 350.
2. To prepare garlic butter, remove white paperly skin from garlic heads. Do not peel or separate the cloves. Wrap each head separately in foil. Bake at 350 degrees for 45 minutes; cool 10 minutes.
3. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
4. To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
5. Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in harlic butter, parsley, salt, and pepper.
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