Ok world, I’m going to share with you the best garlic mashed potatoes recipe I know of, right up there with my white wine mashed sweet potatoes and my bacon-rosemary mashed potatoes. Whenever I bring these damn things to a dinner party, people beg me for the recipe like it’s the most complicated thing in the world. Folks ask if it’s a difficult recipe, and how long it took to make the dish. I tell them it took three hours and about $20 worth of ingredients. The funny part is that they believe me.
Mashed potatoes go great with corned beef or pork chops. It’s definitely one of those “quick and easy” recipes, so you can throw it together in a matter of minutes when you’re exhausted and really don’t want to cook. I can’t think of a single kid who doesn’t like mashed potatoes.
Really, mashed potatoes are super easy to make. The process is straightforward: scrub, boil, mash, season, eat. You don’t have to peel the potatoes if you don’t want to. I don’t for three reason: I’m lazy, it adds texture to the finished product, and I hate peeling potatoes (peeling over those little bumps and valleys drives me insane). Plus, the skins add some vitamin content to mashed potatoes, which is always a good thing, right?
- 1 whole head garlic
- 3 pounds of Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup buttermilk
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- Preheat oven to 400°F (204°C). Peel away just the outer layers garlic skin. Cut between 1/4 and 1/2-inch off the top of the whole bulb, exposing the open tops of the individual cloves of garlic.
- Place the whole garlic bulb in a small baking dish and dribble with a few drops of olive oil, making sure the entire top is thinly coated. Cover with foil and bake for 35 minutes. The cloves of garlic should be soft. Allow to cool completely before squeezing out the garlic into a small bowl.
- Bring a large pot of water to boil. Add potatoes and boil them for 15 minutes. Drain potatoes and mash them with buttermilk, butter, salt, pepper, and the roasted garlic.
- If you really want to get all spiffy-do, spread the mashed potatoes into a casserole pan, dot with butter and sprinkle with cheese and/or breadcrumbs. Bake at 350F for 15 minutes, or until you get a nice golden crown.
This content was originally posted on FearlessFresh.com.