← Back to Search Results
American
Mashed Potatoes with Roasted Garlic

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Yield: 6 to 8 servings

Ingredients

  • 1 head garlic
  • 1-2 teaspoons olive oil
  • 3 pounds russet potatoes
  • 1 tablespoon butter
  • ¾ cup buttermilk
  • Salt and pepper to taste

Directions

Separate the garlic cloves, but do not peel them. Pile them on a piece of aluminum foil, drizzle with olive oil, and fold the foil over them to form a sealed packet. Bake the garlic in a 375° oven for about 45 minutes, or until the cloves are soft.

Peel the potatoes and cut them into 2-inch chunks. If you prefer your mashed potatoes with their skins, just scrub them, trim them, and cut them up. Put the potatoes in a pot with enough well-salted cold water to cover them by ½ inch, bring the water to a slow boil, and cook them until they are completely tender. Drain the potatoes, reserving the cooking water. Return the drained potatoes to the pot.

Squeeze the soft garlic out of the cloves and discard the skins. Press the garlic through a strainer and add the pulp to the potatoes, along with the butter, buttermilk, and salt and pepper to your taste. Mash thoroughly with a potato masher while the potatoes are still steaming hot. Add a little of the cooking water if the potatoes seem too dry. (The rest of the water can be saved and used for making bread if you’re so inclined.) Taste, and adjust the seasoning.


© 1996 Anna Thomas

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

162kcal (8%)
326mg (14%)
32g
4g
2g (4%)
0g
1g (6%)
1g
0g
5mg (2%)
2g
4g
42mg
757mg
15mcg RAE (1%)
34mg (57%)
54mg (5%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
desserts-4-today Desserts 4 Today
by Abby Dodge
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?