Mashed Potatoes With Roasted Garlic Butter
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
8
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
- Preheat over to 350.
- 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.
- Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
- To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
- 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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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States