INGREDIENTS

GARLIC BUTTER:

2 whole garlic heads

1/4 cup butter, softened

1 tablespoon finely chopped shallots

2 teaspoons finely chopped fresh rosemary

POTATOES:

2 1/2 pounds cubed Yukon gold or red potato

1/3 cup fat-free, less-sodium chicken broth

1/4 cup buttermilk

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

PREP

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Makes 8 servings (serving size: 2/3 cup)

Your recipes are always welcome! Send them to joe.cassady@mwcradio.com