Mashed Potatoes with Roasted Garlic Butter

Name: Mashed Potatoes with Roasted Garlic Butter
Yield: 8 servings (serving size: 2/3 cup)
Ingredients: Garlic butter:; 2 whole garlic heads; ¼ cup butter, softened; 1 tablespoon finely chopped shallots; 2 teaspoons finely chopped fresh rosemary; Potatoes:; 2 ½ pounds cubed Yukon gold or red potato; ⅓ cup fat-free, less-sodium chicken broth; ¼ cup buttermilk; 2 tablespoons chopped fresh parsley; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

9 Ratings
6 Reviews

Make the garlic butter ahead and refrigerate it for up to 3 days.

Recipe by Cooking Light October 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

8 servings (serving size: 2/3 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 3
Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

181 calories; calories from fat 30%; fat 6.1g; saturated fat 3.7g; mono fat 1.7g; poly fat 0.3g; protein 3.9g; carbohydrates 28.8g; fiber 2.4g; cholesterol 16mg; iron 1.4mg; sodium 375mg; calcium 39mg.

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Agassizlady

10/10/2012

Wow! Great potatoes. I love Yukon Golds and grow lots of them in my garden. I don't like broth in my potatoes - makes them too watery for my taste, so I just upped the buttermilk, though it was 1% buttermilk. Much more creamy. I agree, I upped the the shallots an added a dash or two of garlic powder to give them a more garlicky taste. I do love garlic. Any way you mash them, this is my go-to recipe for mashed potatoes.

tara31

05/01/2010

Some of the most flavorful mashed potatoes I've ever made! I subbed almond milk for the buttermilk, doubled the shallots and added a bit more broth for a creamier dish. Also used russets since they were on-hand. Love the roasted garlic - yummy!

PWagner

12/29/2009

This is absolutely the BEST garlic mashed potatoes I have ever eaten. Got rave reviews at Christmas dinner!

Hope91

12/26/2009

Was excited to make this recipe and I LOVE garlic, but the garlic here was way too overpowering. I like a nice, buttery, seasoned mashed potatoes, but it was hard to taste past the roasted garlic here. Too much of the one flavor. Served this to Italian friends who are also big garlic fans and they agreed this was just a bit too much garlic, not enough buttery potato. Made as described. Agreed that it saves a lot of time and energy to make the garlic butter a day ahead of time.

mrmacrae73

10/02/2009

This recipe is excellent! I made only one change. I added 3 oz of goat cheese and it blended very well. I served the potatoes with Roast Chicken Provencale (CL) and Carrot Coins with Maple-Basalmic Browned Butter (CL). Great Sunday evening meal.

shaeville

01/28/2009

This was delicious! I will make this often and use it for several side dishes!

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