Mashed Potatoes with Roasted Garlic Butter

Make the garlic butter ahead and refrigerate it for up to 3 days.
8 servings (serving size: 2/3 cup)

Ingredients

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Garlic butter:
2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary
Potatoes:
2 1/2 pounds cubed Yukon gold or red potato
1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

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.

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

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

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.

Created date

October 2003

Nutritional Information

Calories 181
Caloriesfromfat 30 %
Fat 6.1 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 28.8 g
Fiber 2.4 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 375 mg
Calcium 39 mg