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1 Hour 30 Mins
Serves 10 (serving size: about 2/3 cup)
Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.
- 1 whole garlic head
- 1/4 teaspoon olive oil
- 1 1/2 pounds russet potatoes, peeled and cut into 1-in. pieces
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
- 3 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups room-temperature nonfat buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
- Calories 182
- Fat 5.9g
- Satfat 3.5g
- Monofat 1.5g
- Polyfat 0.3g
- Protein 6g
- Carbohydrate 27g
- Fiber 3g
- Cholesterol 17mg
- Iron 1mg
- Sodium 284mg
- Calcium 126mg
- Sugars 1g
- Est. added sugars 0g
How to Make It
Cut 1/2 inch off the top of 1 whole garlic head; drizzle with 1/4 teaspoon olive oil. Wrap in foil; bake at 400°F for 50 minutes or until very tender. Separate garlic cloves; squeeze to extract pulp. Discard skins.
Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.
Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.
Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in buttermilk, salt, black pepper, garlic pulp, and Parmesan cheese.