Mashed Potatoes with Roasted Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make the garlic butter ahead and refrigerate it for up to 3 days. Ingredients:
2 whole garlic heads |
1/4 cup butter, softened |
1 tablespoon finely chopped shallots |
2 teaspoons finely chopped fresh rosemary |
2 1/2 pounds cubed yukon gold or red potato |
1/3 cup fat-free, less-sodium chicken broth |
1/4 cup buttermilk |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° 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 garlic butter, parsley, salt, and pepper.
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