YUKON GOLD MASHED POTATOES WITH ROASTED GARLIC

2 heads roasted garlic (recipe)
2 pounds Yukon gold baking potatoes, peeled and chunked
1 tablespoon olive oil
1 cup low fat buttermilk, warmed
salt and pepper to taste

Roast garlic heads, then squeeze the roasted garlic paste from the roasted garlic bulbs.

Remove excess starch from the raw potatoes by letting them soak for 5 minutes in a pot of cold water prior to cooking. Drain potatoes in colander, rinse, and put potatoes in a large saucepan. Fill with water to cover potatoes. Bring to boil and cook till potatoes are tender, about 15 to 20 minutes.

Drain potatoes, and return them to saucepan. Turn heat to medium, and using a potato masher or fork, stir constantly while adding olive oil and warm buttermilk.

Add roasted garlic paste, salt and pepper to taste. Transfer to serving dish and serve.

Source: New Jersey Garden Network