Joe’s Roasted Garlic Mashed Potatoes


  • 1 garlic head, unpeeled
  • 2 1/2 pounds red potatoes (about 16 medium)
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
  • a pinch freshly ground white pepper, or to taste
  1. Preheat oven to 400 deg. F.
  2. Cut top 1/4 inch off garlic head and wrap head in foil.  Roast garlic 40 to 50 minutes, or until very soft, and
    cool. Squeeze roasted garlic from head and reserve.
  3. In a 4-quart saucepan cover potatoes with water by 2 inches  and simmer until very tender, about 30 minutes.
  4. Drain potatoes in a colander (do not peel). Transfer potatoes  while still hot to a large bowl and add butter.
  5. With an  electric mixer on low speed mash slightly. Beat in sour  cream, buttermilk, chives, and oil until combined well.
  6. Add  Parmesan, reserved garlic, pepper, and salt to taste,  beating until smooth.


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