A fabulous rich mashed potato with lots of garlic flavor and herbs.
If you don't already have some roasted garlic and infused oil, you can make some on the stovetop in just a few minutes. Instructions are at the end of the post.
"*" See Kitchen Notes for more information or links to special ingredients.
Add the mashed garlic and garlic oil. Mash the potatoes. ½ cup buttermilk, and ½ cup milk.
Continue to mash as you slowly as 1/2 cup buttermilk and 1/2 cup milk.
Roasted garlic and oil – I really wouldn’t recommend using raw garlic. Way to strong for mashed potatoes. If you don’t have roasted garlic, you can always slow roast garlic on the stove top in some olive oil. See instructions below.
Potatoes – For mashed potatoes, I use yellow or Yukon gold potatoes. I love their texture – soft and creamy. To mash them, we just use a hand-held potato masher and get perfect results every time. Of course we do like our potatoes more smashed than mashed as some may say.
Buttermilk and milk – Notice that this recipe doesn’t use butter. The buttermilk adds some buttery flavor and since I use olive oil, there’s no need for additional fat like butter. If you don’t have buttermilk or don’t have enough, just substitute with milk.
Vegan option – Use a milk substitute like soy or almond milk for the milk and buttermilk. I have used both before with excellent results.
The fresh herbs – Fresh parsley, thyme, or tarragon are great complements with the garlic. If you have lemon thyme, it too, is excellent. However, I would only use 1 Tbsp. thyme, or 1 ½ tsp. tarragon or 1 ½ tsp. lemon thyme.
Leftovers – If you do happen to have any leftovers, I do have a warning for you – the garlic flavor gets more intense! I actually have been known to make these a day in advance just to take advantage of the enhanced garlic flavor. 🙂
Recipe author: MJ of MJ's Kitchen