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Roasted Garlic and Parmesan Mashed Potatoes

Active time 25 mins
Total time 1 hr, 30 mins

Serves 10 (serving size: about 2/3 cup)

Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.


  • 1 whole garlic head
  • 1/4 teaspoon olive oil
  • 1 1/2 pounds russet potatoes, peeled and cut into 1-in. pieces
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups room-temperature nonfat buttermilk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup grated Parmesan cheese

Nutrition Information

  • Calories 182
  • Fat 5.9 g
  • Satfat 3.5 g
  • Monofat 1.5 g
  • Polyfat 0.3 g
  • Protein 6 g
  • Carbohydrate 27 g
  • Fiber 3 g
  • Cholesterol 17 mg
  • Iron 1 mg
  • Sodium 284 mg
  • Calcium 126 mg
  • Sugars 1 g
  • Est. Added Sugars g

How to Make It

  1. Cut 1/2 inch off the top of 1 whole garlic head; drizzle with 1/4 teaspoon olive oil. Wrap in foil; bake at 400°F for 50 minutes or until very tender. Separate garlic cloves; squeeze to extract pulp. Discard skins.

  2. Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.

  3. Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.

  4. Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in buttermilk, salt, black pepper, garlic pulp, and Parmesan cheese.