Garlic mashed potatoes have become an extremely popular dish both at home and in restaurants everywhere not only because of the wonderful flavor the garlic adds to this staple side dish, but also the healthy nutritional benefits garlic provides.
Yield: 4 Servings
- 4 Russet potatoes
- 2 heads of garlic
- 1/4 cup unsalted butter
- 1 cup 2% milk
- 1/2 cup of buttermilk
- 1/4 cup extra virgin olive oil
- 1 Tbsp dried thyme
- Salt & pepper to taste
Peel the garlic leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).
Peel and cut the potatoes into quarters. Boil in salted water for 20-30 minutes or until tender. Meanwhile in a pot heat the milk, buttermilk and the butter. When the potatoes are done drain and return them to the same pot. Add the garlic then add the milk and butter a little at a time while mashing until desired consistency is achieved. Season potatoes with salt and pepper to taste.