I have a small confession. I’ve never been a big fan of mashed potatoes. People usually gasp when I say this, but I honestly never have! I think they lack flavor, and the texture is a little too monotonous. These Roasted Garlic Buttermilk Mashed Potatoes however, have changed my mind.
So what makes these mashed potatoes different? Lots of flavor! The buttermilk adds this lovely tang to the otherwise boring potatoes. And the roasted garlic contributes a savory, garlic-packed punch.
I start this recipe by roasting a whole head of garlic. The process is pretty simple:
1. Preheat the oven to 350°F
2. Cut ¼ inch off the top of the head of garlic
3. Place the garlic on a piece of foil
4. Drizzle the top (now exposed) with 2 teaspoons of olive oil
5. Close up the foil and bake for 1 hour
That’s it! That’s all you need to do to roast garlic. Your home will smell intoxicating as it cooks. I usually do a couple heads of garlic at a time—one for mashed potatoes (or roasted garlic mashed cauliflower) and one for spreading on toast or making garlic bread.
This recipe calls for red skinned potatoes. The best part is that you don’t even have to peel them! I throw them in, skin and all. I love the texture that the skin adds. But if you’re more of a potato purist, then I’d recommend peeled Yukon Gold potatoes instead. Yukon Golds make wonderfully fluffy mashed potatoes, and no one wants to stand there peeling miniature red potatoes anyway.
These Roasted Garlic Buttermilk Mashed Potatoes were part of a Friendsgiving I did with my friend Kelley of Haviland Events. She is an incredible wedding and event planner, and also the most incredible hostess. You feel so “at home” in her home—she has a knack for putting together a warm and inviting space. She’s the friend you call when you need help decorating or figuring out which curtains to buy (and I most certainly need one of those friends—I’m hopeless at home decor), so she set the table for our Friendsgiving.
The rest of the Friendsgiving dinner included the following:
Olive Oil & Herb Roasted Turkey Breast
Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan
Roasted Garlic Buttermilk Mashed Potatoes (recipe below)
Italian Stovetop Green Beans
Hazelnut Cranberry Sauce
Two-Layer Hazelnut Pumpkin Pie
Each of these dishes serves 4–6 people, making them the perfect size for an intimate Thanksgiving gathering. They can easily be doubled or tripled for bigger crowds, too!
Roasted Garlic Buttermilk Mashed Potatoes
- 1 whole head garlic
- 2 teaspoons olive oil
- 3 lbs red potatoes
- 4 tablespoons unsalted butter
- ⅔ cup buttermilk
- 2½ teaspoons salt
- Preheat oven to 350°F.
- Slice ¼ inch off the top of the garlic bulb. Place the bulb, cut side up, on a 12x12 inch piece of aluminum foil, folded in half. Pour the olive oil over the top of the cut garlic bulb. Pull the edges of the foil around the garlic bulb to enclose the garlic in foil.
- Place in the oven and roast for 45–60 minutes, or until the garlic cloves are deep brown.
- Squeeze the roasted garlic out of the skin and mash with a fork.
- Meanwhile, cut the potatoes (with the skin on) into 1½ inch chunks. Place in a large saucepan and cover with water. Add 1 teaspoon of salt to the water.
- Place over high heat and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, or until a fork easily slides in and out of the middle of a potato.
- Drain the potatoes. Place them back in the large saucepan or another mixing bowl.
- Add the mashed roasted garlic, butter, buttermilk, and 1½ teaspoons of salt.
- Using a handheld mixer, mix on medium speed until mashed, about 3–4 minutes. Taste and season with additional salt if desired. Serve immediately.