Active Time
25 Mins
Total Time
1 Hour 30 Mins
Yield
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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

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