Roasted garlic mashed potatoes made with buttermilk is a flavorful and healthy alternative to many traditional mashed potato recipes. This recipe requires roasting ahead of garlic before starting so don't forget to include time for that. I use our recipe for roasting garlic.
Fill a large pot with cold water: Fill a large pot with cold water.
Add the potatoes: Add the peeled cubed potatoes to the pot with water. Make sure they are covered by at least two inches of water and turn the burner to medium high. Once the water begins to boil add the salt, and reduce to a simmer. Let the potatoes cook until they are soft and fork tender, about 15 minutes. Cook time can vary depending upon how small you cubed the potatoes.
Drain and return to the pot: Once the potatoes are cooked. Drain them in a colander then add them back to the pot and return the pot to the burner. Turn the heat to low. Add the milk, pepper, and squeeze the roasted garlic cloves into the pot. Mash it with a potato masher until the potatoes are smooth and fluffy and the garlic has been equally distributed. Taste and add additional salt and pepper if needed.
Serve: Transfer the roasted garlic mashed potatoes to a serving bowl, top with minced chives if using, and dot with any extra roasted garlic cloves. Enjoy!