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
Est. added sugars 0g
How to Make It
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.
Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.
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.
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.
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