Thursday, November 17, 2016

Parmesan and Roasted Garlic Mashed Potatoes (GF)

Parmesan and Roasted Garlic Mashed Potatoes (GF)
(10 servings)


1 whole Garlic Head
¼ tsp. Olive Oil
3 lb. Fresh Potatoes, cut into 1 inch pieces (see note)
3 tbsp. Unsalted Butter
1¼ cups Buttermilk, room temperature
1 tsp. Kosher Salt
½ tsp. Black Pepper
¾ cup Grated Parmesan Cheese


Cut the top ½ inch off the head of garlic, drizzle with the oil and wrap in completely in foil.  Place this on a baking sheet in a pre-heated 400-degree oven for 50 minutes or until very tender.  Remove from oven and foil.  Separate cloves and squeeze pulp out of each into a small bowl and set aside.  Place potato pieces in a large pot, covered with water by 2 inches, over high heat and bring to a boil.  Reduce heat and simmer for 15 minutes or until very tender.  Drain.  Using a potato ricer, rice potatoes over a large bowl.  Stir in butter until melted.  Gradually stir in buttermilk, salt, pepper, garlic and cheese.  Serve at once or keep warm until ready to serve.

Note:               Use your favorite potato or potatoes for this recipe.  Combining two different potatoes makes for a nice change too.  Try using half russets and half Yukon golds.

Note:               If you don’t have a potato ricer, use a potato masher but be gentle.  A ricer gives you a much lighter product.

Ideas for Future Efforts

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