Roasted Garlic Mashed Potatoes with Buttermilk
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, adding more water as needed, 30 to 40 minutes. Drain.Advertisement
Pass the potatoes through a ricer into the pot; stir in butter, buttermilk, garlic and salt. Serve hot.
Tip: To prepare roasted garlic, slice off the very top of the head, exposing the cloves. Place the head, cut-side up, on a piece of foil. Drizzle with 1 tablespoon extra-virgin olive oil. Wrap the foil around the head and place on a small baking sheet. Bake at 425 degrees F until the garlic is golden and tender, 20 to 40 minutes, depending on size. Let cool. Gently squeeze the bottom of the head to extract the cloves. Discard the skins.
To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.
1 1/2 fat, 1 1/2 starch