Enjoy and Happy Turkey Day! Be so grateful for your health, happy family, friends and good food on your table.
Roasted Garlic Buttermilk Mashers
1 dozen Russet Potatoes, skin on
1 large whole garlic bulb, roasted
2 tablespoons extra-virign olive oil
¾ cup low fat buttermilk
2 teaspoons sea salt
For 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 evenly.
2. In a large stockpot, bring well-salted water to a boil. 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 tablespoons extra-virgin olive oil, return the pots to the pan, squeeze in the 2 large cloves of garlic, wath and MASH!, using a potato masher.
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 buttermilk.
6. Mash well, fold in all of the garlic and buttermilk well… and enjoy that creamy texture with the skins on.
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