Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7

Make the garlic butter ahead and refrigerate it for up to 3 days.

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

181 calories; calories from fat 30%; fat 6.1g; saturated fat 3.7g; mono fat 1.7g; poly fat 0.3g; protein 3.9g; carbohydrates 28.8g; fiber 2.4g; cholesterol 16mg; iron 1.4mg; sodium 375mg; calcium 39mg.
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