Mashed Potatoes with Roasted Garlic Butter
Bookmark this page
Ingredients
Garlic oil:
2 whole garlic cloves
¼ cup softened butter
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary
Potato:
2 ½ pounds diced golden or red Yukon style potatoes
a cup of low-sodium, fat-free chicken broth
¼ cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
To make
Prepare the garlic oil in advance and refrigerate for 3 days.
Preheat the oven to 350 degrees.To prepare the garlic oil, remove the white paper skin from the garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 ° C for 45 minutes; let cool for 10 minutes.Separate the cloves; squeeze to extract the garlic pulp. Peel off the skin. Combine garlic pulp, butter, shallots and rosemary.To cook the potatoes, put them in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.Drain and return the potatoes to the pan. Add broth and buttermilk; mash until desired consistency. Cook for 2 minutes or until fully warmed, stirring constantly. Add garlic oil, parsley, salt and pepper.
Preheat the oven to 350 degrees.To prepare the garlic oil, remove the white paper skin from the garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 ° C for 45 minutes; let cool for 10 minutes.Separate the cloves; squeeze to extract the garlic pulp. Peel off the skin. Combine garlic pulp, butter, shallots and rosemary.To cook the potatoes, put them in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.Drain and return the potatoes to the pan. Add broth and buttermilk; mash until desired consistency. Cook for 2 minutes or until fully warmed, stirring constantly. Add garlic oil, parsley, salt and pepper.
Views: 178
Author:Admin
Published: 11/20/2023 8:31 PM
Was this recipe helpful to you?
Yes
No
Comments (0)