Ingredients
Scale
3 heads of Garlic
2 Tablespoons of Oil
2 pounds of Red Skinned Potatoes
1 1/2 teaspoons of Salt
1/2 teaspoon of Pepper
1 Tablespoon of Fresh Rosemary
4 Tablespoons of Unsalted Butter
1/2 to 2/3 of a cup of Buttermilk (full fat is best)
Instructions
- Start by roasting the garlic. Heat your oven to 400 degrees. Cut the top off each head of garlic and drizzle a little oil on the top of the cut heads of garlic. Wrap each head of garlic in foil individually. Place the foil wrapped garlic in a small casserole dish and roast for one hour. Remove from the oven, allow to cool and unwrap the foil. Squeeze the roasted cloves out of the heads into a bowl and set aside. Now to cook the potatoes!
- Put a large stockpot of water on to boil.
- While the water boils, cut the potatoes into equal size pieces. If the potatoes are really small, you could just cut them in half. If they are larger, you may have to cube them.
- Add the potatoes to the boiling water and once the water is back to a boil turn the heat down to medium high. Cook until easily pierced with a fork, about 8 to 10 minutes.
- While the potatoes cook chop the fresh rosemary. One or two large sprigs will get you the 1 tablespoon you need.
- Turn off the heat and drain the potatoes once they are cooked. While they are draining, add the 4 tablespoons of butter to the pot you cooked them in to let it melt.
- Add the potatoes back to the pot, and sprinkle them with the tablespoon of rosemary, the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- Begin to mash the potatoes, adding the roasted garlic as you mash them. Pour in the buttermilk and continue to mash to your liking. If you want them chunky or more smooth will depend on how much you mash them.
- Once they are mashed, use a large spoon to stir them to make sure the garlic and seasonings are nicely blended. Serve and enjoy!
Notes
Reheating and Storage– These will keep in a tightly sealed container with a lid for up to 5 days. They reheat nicely in the microwave.
Other Tips– The garlic can be roasted in advance to save time if you don’t have an hour to roast it the day you want to cook and serve the potatoes. Just store the garlic in a lidded container in the refrigerator until you are ready to cook the potatoes.
The whole recipe can be made in advance also, if you are trying to meal prep or cook some of a holiday meal ahead of time.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sides and Salads
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 330
- Sugar: 3.6 g
- Sodium: 643 mg
- Fat: 13.7 g
- Carbohydrates: 48 g
- Protein: 8 g
- Cholesterol: 22.6 mg