Think you can’t have a hot ass and still eat your smashing mashers? Well haven’t I been here for you all along? I’d never let you down.. Aesthetics are everything, but taste, now that’s what keeps you coming back for more right ladies?
Enjoy and Happy Turkey day! Be so grateful for your health, happy family, friends and good food on your table. Love and sexyness xx ♥ ck
Buttermilk Roasted Garlic Mashers
1 dozen Russet Potatoes with skin on!
1 Large WHOLE Garlic bulb Roasted
2 T Olive Oil
¾ C Low Fat Buttermilk
2 t Sea Salt
Roast the Garlic:
1- Take the 2 whole garlic cloves, cut the tops off and drizzle with olive oil and salt
2- Wrap up 2 large whole cloves of garlic in foil and bake in a 350 degree oven for about 1 hour, or until fully roasted and easy enough to squeeze out like butter.
3- Remove from heat and make sure this is cool to the touch before using with your hands.
For the Potatoes:
1- Slice the potatoes into quarters, try to get all of the slices uniform in size, so they cook evenlyJ
2- In a large stockpot with well salted boiling water. Add the potatoes and boil for about 20-25 minutes or until just soft. To test use a fork and poke to tell doneness.
3- When all of the pots are fully cooked, strain into a colander and allow then to cool for just about 5 minutes.
4- Then in the same large stock pot on a low low heat (almost none) add the 2 T Extra Virgin Olive Oil, return the pots to the pan, squeeze in the 2 large cloves of garlic, wath and MASH!! Using a potato masherJ
5- Then to add a creamy consistency, add the buttermilk, the salt, fold in well. If you want more of a creamy consistency add in more of the buttermilk.
6- Mash well, fold in all of the garlic and buttermilk well… and enjoy that creamy texture with the skins on… You will love!! Mmmhmm!!
Potatoes without butter!? Have never ever had it this good!