- Calories 182
- Fat 5.9g
- Satfat 3.5g
- Monofat 1.5g
- Polyfat 0.3g
- Protein 6g
- Carbohydrate 27g
- Fiber 3g
- Cholesterol 17mg
- Iron 1mg
- Sodium 284mg
- Calcium 126mg
- Sugars 1g
- Est. added sugars 0g
Roasted Garlic and Parmesan Mashed Potatoes
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.
