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Mashed Potatoes with Roasted Garlic Butter

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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.

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

  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.

  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.