- Garlic butter:
- 2 whole garlic heads
- 1/4 cup butter, softened
- 1 tablespoon finely chopped shallots
- 2 teaspoons finely chopped fresh rosemary
- 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
- 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
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.