Roasted garlic, tangy buttermilk, and chicken stock pack a lot of flavor into these low-fat mashed potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Chicken demi-glace—a deep brown, glazelike, intensely flavored reduction of chicken stock—can be found at specialty markets. You can make your own by cooking 4 cups reduced-sodium chicken broth over medium-high heat until reduced to 1/2 cup. You can keep the demi-glace, covered and chilled, for up to 1 week, or frozen for up to 2 months.
2 heads garlic
1 teaspoon olive oil
5 pounds Yukon Gold potatoes
About 1 tbsp. salt
1 cup low-fat buttermilk
1/4 cup chicken demi-glace (see Notes)
Freshly ground black pepper
How to Make It
Preheat oven to 375°. Separate garlic into cloves and peel. Put cloves on an 8- by 12-in. piece of aluminum foil and drizzle with olive oil. Fold foil over garlic and crimp edges to seal. Bake until garlic is soft and starting to brown, about 30 minutes. Set aside.
Put potatoes in a large pot and cover with cold water. Bring to a boil and add 1 tbsp. salt. Cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain well.
Meanwhile, in a large bowl, mash roasted garlic with buttermilk and demi-glace. Set aside.
Put unpeeled potatoes through a ricer into bowl of garlic and buttermilk (discard peels left behind in ricer). Or, as soon as they're cool enough to touch, peel potatoes, put them in bowl with garlic and buttermilk, and mash with a potato masher, a large fork, a wooden spoon, or an electric mixer. (If using a mixer, be careful not to beat them too much or they will become gluey.) Stir in salt and pepper to taste. Serve warm.
This sounded like a good recipe but see the note about using an electric mixer - well it's true. These mashed potatoes were GLUEY!!! I've been making mashed potatoes for 40 years and haven't got a clue why this happened. I always use a mixer.Anyway, the texture took the pleasure out of any great flavor that these may have.
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