"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Garlic Mashed Potatoes Recipe

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This recipe for Garlic Mashed Potatoes, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Gordon
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head fresh garlic
7 c. Russet or Yukon Gold potatoes, peeled and cut into 1 1/2" chunks
1 1/2 c. buttermilk, warm
1 1/2 tsp coarse salt
salt and pepper

Directions:
Directions:
Cut the top 1/2 inch or so off of the garlic and put it on some aluminum foil. Sprinkle the top with olive oil and a little salt. Wrap in a little package, set it on a pie plate (so the olive oil doesn't drip in the oven) and bake it at 400 for about 30 minutes, or until the garlic is soft and paste-like. Set aside.
Put the potatoes in a pot with enough cold water to cover them by 1-2". Bring the water to a boil. Cook for 15-20 minutes or unil the potatoes can be pierced and broken easily with a fork. Drain the potatoes and returm them to the pot. Put them back on the hot burner for a few minutes to dry them. Keep stirring. Using a potato masher, mash the potatoes, adding the buttermilk a little at a time, and as much garlic as you like. Season with salt and pepper. Serve with one or more of the these toppings:
Crumbled blue cheese
Onions, cooked in olive oil until caramelized
Sauteed shitake mushrooms

Personal Notes:
Personal Notes:
Stolen from Lori Gordon's cookbook, If My House was on Fire (these are the recipes I'd take)

 

 

 

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