Roasted Garlic Mashed Potatoes
Preheat oven to 425 degrees F. Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off the heads, exposing the cloves. Place the heads on a piece of foil, drizzle 1 tablespoon oil over each head and wrap into a package. Roast until the garlic feels very soft, 20 to 40 minutes, depending on size. Let cool.Advertisement
Meanwhile, peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Squeeze the garlic cloves into the potatoes. Add buttermilk and pepper and stir to combine.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.