Mashed Potatoes with Roasted Garlic Butter

By tmhongkham

Ingredients

• Garlic butter:
• 2 whole garlic heads
• 1/4 cup butter, softened
• 1 tablespoon finely chopped shallots
• 2 teaspoons finely chopped fresh rosemary
• Potatoes:
• 2 1/2 pounds cubed Yukon gold or red potato
• 1/3 cup fat-free, less-sodium chicken broth
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Preheat oven to 350°.
To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.