There’s a little taste of Southwest flavor hiding in these garlic mashed potatoes.
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583 per serving
- 1 head of garlic, top sliced off
- 1 teaspoons olive oil
- 3-1/2 pounds russet or Idaho potatoes, peeled
- 1 tablespoons kosher salt, (for potato cooking water)
- 1 cup milk, warm
- 4 tablespoons butter
- 1/4 cup olive oil
- 2 chipotles in adobo sauce, seeds removed and chopped plus 2 tsp. adobo sauce
- 1 tablespoons kosher salt
- 1/2 cup buttermilk, warm
Roast the Garlic
Preheat oven to 375°F. Place the garlic on a piece of foil. Drizzle the garlic with olive oil. Wrap up tightly and bake for 45 minutes, or until the garlic is very tender when pierced with a knife and lightly caramelized.
Peel the potatoes and dig out any dark spots. Cut the potatoes in small (1-inch) pieces and store in a bowl of cool water until ready to cook. Place the potato pieces into a large pot of boiling water and add salt. Bring back to a boil and cook until very tender and just about to break apart, about 10-15 minutes. With a large measuring cup or bowl, scoop out 2 cups of the potato cooking liquid and reserve. Drain the potatoes.
Using a food mill, puree the potatoes. (Or, use a large fork or potato masher and mash them.) Add warm milk to help them puree more easily. Add the butter and olive oil to the pureed potatoes. Squeeze the roasted garlic from its peel and add to the potatoes. Stir gently to combine, and season with the chipotles and salt. Add warm buttermilk right before serving. If potatoes are too thick, add some of the reserved potato cooking liquid to thin. Add more salt if necessary. Recipe created by Parties That Cook® www.PartiesThatCook.com