Wow! Great potatoes. I love Yukon Golds and grow lots of them in my garden. I don't like broth in my potatoes - makes them too watery for my taste, so I just upped the buttermilk, though it was 1% buttermilk. Much more creamy. I agree, I upped the the shallots an added a dash or two of garlic powder to give them a more garlicky taste. I do love garlic. Any way you mash them, this is my go-to recipe for mashed potatoes.
Some of the most flavorful mashed potatoes I've ever made! I subbed almond milk for the buttermilk, doubled the shallots and added a bit more broth for a creamier dish. Also used russets since they were on-hand. Love the roasted garlic - yummy!
These were pretty good, but not my all time fave. While the roasted garlic is sinfully eat-it-with-a-spoon good, it kinda overpowered the potatoes and there seemed to be just too many landmines in there. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/11/one-pan-whiskey-flavored-pork-chops.html
Was excited to make this recipe and I LOVE garlic, but the garlic here was way too overpowering. I like a nice, buttery, seasoned mashed potatoes, but it was hard to taste past the roasted garlic here. Too much of the one flavor. Served this to Italian friends who are also big garlic fans and they agreed this was just a bit too much garlic, not enough buttery potato. Made as described. Agreed that it saves a lot of time and energy to make the garlic butter a day ahead of time.
This recipe is excellent! I made only one change. I added 3 oz of goat cheese and it blended very well. I served the potatoes with Roast Chicken Provencale (CL) and Carrot Coins with Maple-Basalmic Browned Butter (CL). Great Sunday evening meal.