Roasted Garlic Buttermilk Smashed Potatoes

Roasted Garlic Buttermilk Smashed Potatoes

Creamy Garlic Smashed Potatoes have a little tang from buttermilk. As the garlic roasts the potatoes may be boiled to time out when the garlic is done which leaves the cooking time to be 30 minutes total.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings -6 servings

Calories 249kcal

Author Toni Dash

Ingredients

Ingredients for Roasted Garlic:

1 medium-large head Garlic
1-2 teaspoons Olive Oil

Ingredients for Roasted Garlic Buttermilk Smashed Potatoes:

1 ½ pounds New Red Potatoes , unpeeled and scrubbed
1 teaspoon Kosher Salt
1/2 cup Buttermilk , room temperature
1 head Roasted Garlic (cloves scrapped from the outer skin)
4-5 tablespoons unsalted Butter (to taste), cut into tablespoon-sized pieces
Salt and freshly ground Black Pepper to taste

Instructions

Instructions for Roasted Garlic:

Preheat oven to 400 degrees F.
Remove outer papery skin on garlic head. Using a sharp serrated knife, slice the top of the garlic head off exposing the tops of the majority of the cloves. Using a smaller knife, slice off the very top of any cloves remaining unexposed.
Place garlic head on a piece of foil. Drizzle the olive oil over the exposed tops of the garlic cloves.
Seal the garlic in the foil to make a fully closed packet. Place the foil packet in the oven and cook for 30 minutes or until the garlic cloves are very soft. Remove from oven.

Instructions for Roasted Garlic Buttermilk Smashed Potatoes:

Cut scrubbed potatoes in half or quarters depending on size (about 1 inch cubes). Place them in a cooking pot, cover with water plus one inch above the top of the potatoes. Add 1 teaspoon salt and bring to a boil over high heat.
Lower heat to medium bringing the pot to a simmer and allow potatoes to simmer for 20 minutes until fully soft. Drain and return to the cooking pot.
Add the butter, buttermilk and the garlic cloves. Smash using a hand-held potato masher or back of a wooden mixing spoon. Salt and pepper to taste; serve hot.

Nutrition