Monday, December 13, 2010

Roasted Garlic and Buttermilk Mashed Potatoes

Seriously, there was a lot of buttermilk. It's almost gone, thank goodness. I took Charlie to see The Nutcracker Ballet for her first time on Friday, and before that we went to Outback with some friends. Charlie got garlic  mashed potatoes with her meal and I was eager to make my own version.


Roasted Garlic & Buttermilk Mashed Potatoes
1 head of garlic
1 tbsp oil (I used canola)
4-5 medium potatoes
1/4 cup of butter
1/4-1/2 cup of buttermilk
salt & pepper to taste
parsley

Preheat the oven to 375'. Cut the garlic in half, exposing the cloves. Rub the tops of each half of the garlic with the oil and place on a lined baking sheet. Roast in the oven for 30-50 minutes, basically until the tops of the garlic starts to brown and the cloves begin to soften.

While the garlic is roasting, peel and chop the potatoes into manageable pieces. Boil in a pot of water until fork-tender.

When the potatoes are done, drain and dump back into the pot they were boiled in. Add the butter and allow it to melt.

While the butter is melting, peel away the outside of the garlic until all of the cloves are out. Add the cloves to the potato mixture, along with the buttermilk. Mash the potatoes with a masher, adding salt and pepper to taste. Top the mashed potatoes with parsley.


I apologize that this picture is less than glamorous. Because it's only Charlie and I, I have a habit of putting food, when there are mass quantities, into Tupperware. This way, there's no cleanup besides the normal pots & pans!

No comments:

Post a Comment