Parmesan and Roasted Garlic Mashed Potatoes (GF)
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_______________________________________