Roasted Garlic Mashed Potatoes with Buttermilk

Roasted Garlic Mashed Potatoes with Buttermilk

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From: EatingWell Magazine, November 2019

These garlic mashed potatoes are extra creamy, thanks to the addition of both butter and buttermilk. To prevent the potatoes from getting gummy, be sure not to overmix them in Step 2. Mashed vegetables tend to get cold easily; keep all tools—the ricer and bowl—warm by running under hot water before using.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds russet potatoes, peeled and cut into 1-inch pieces
  • 4 tablespoons ( ½ stick) butter, softened
  • ½ cup buttermilk, warmed
  • 3 tablespoons mashed roasted garlic (see Tip)
  • ½ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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°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°F for about 25 minutes.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 174 calories; 8 g fat(5 g sat); 2 g fiber; 24 g carbohydrates; 3 g protein; 11 mcg folate; 21 mg cholesterol; 2 g sugars; 0 g added sugars; 249 IU vitamin A; 9 mg vitamin C; 42 mg calcium; 0 mg iron; 240 mg sodium; 400 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch

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