|Roasted Garlic Mashed Potatoes|
Here is my recipe. The ingredients you will need (this recipe serves 8 by the way):
4 garlic heads (you can use 2 but we like to really taste the garlic in ours)
2 1/2 lbs of red potatoes
1/4 cup of butter
1/3 cup of low fat buttermilk
1/4 cup of low fat sour cream
2 tbsp of minced parsley
1 tsp of salt
1/2 tsp of pepper
Preheat oven to 350 degrees. Peel the garlic heads and wrap in aluminum foil. When oven is preheated, place aluminum packets in oven for 45 minutes. Remove from oven and allow to cool (this takes a while). Once cool, squeeze the garlic out of the heads and reserve roasted garlic.
Cut potatoes in half or if they are large potatoes, into fourths. Place potatoes in pot and cover with 1 inch of water. Salt water if desired. Bring water to a boil, then lower heat and simmer potatoes for 12-15 minutes. Pierce potato with fork to check tenderness. Remove potatoes from heat and drain water.
I usually then put the potatoes in a mixing boil. Add the reserved garlic and butter. Using a hand mixer, smash the butter and garlic into the potatoes. Add a little of the buttermilk and begin mixing on low. Once mixing, add in the rest of the buttermilk, the sour cream, the parsley, and then the salt and pepper. Be careful not to over mix. The mixing process honestly takes less than 1 minute. I usually taste test the potatoes at this point and add more seasoning if needed (I find that I never add more salt and pepper).
You're done and you have DELISH potatoes.
I am also in charge of making pecan pie and my mother's clam dip. I will be making both of those tomorrow and definitely planning on taking pictures to blog about since it will be my first time making either! Eek! Hopefully all goes well.