For a new twist on traditional mashed potatoes, try using roasted garlic as an ingredient. Roasting garlic brings out its natural sweetness and pairs well with creamy potatoes. And, while your stove is full, use your grill side burner to heat up and blend these potatoes.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 4 servings
4 russet potatoes
1 cup milk
1/2 cup buttermilk
1/4 cup unsalted butter
2 heads of garlic
1/4 cup extra-virgin olive oil
1 tablespoon dried thyme
Salt and pepper to taste
- Peel potatoes and cut them into quarters.
- Boil them in salted water for 20 to 30 minutes or until tender.
- Preheat the oven to 425 degrees. Cut the tops off the garlic bulbs, exposing the cloves. Drizzle with olive oil and wrap in foil. Bake for about 35 minutes or until soft and fragrant. When garlic bulbs have cooled, gently squeeze out the garlic.
- Meanwhile, heat the milk, buttermilk, and butter in a pot.
- When the potatoes are done, drain and return them to the same pot.
- Squeeze the garlic cloves out of their skins; then add the milk and butter a little at a time; mash potatoes until the desired consistency is achieved.
- Season the potatoes with salt and pepper to taste.
- Serve hot.
And if you're wondering what to do with the extra buttermilk after making this recipe, just soak some chicken in it before frying. Buttermilk tenderizes the chicken and makes it super juicy.