Recipe: Buttermilk Mashed Potatoes with Roasted Garlic and Chives

Garlic Mashed Potatoes
rec.food.cooking/Anne Bourget/1995

I just roast a bulb of garlic; squeeze out the cooked garlic puree and set aside. Boil and drain potatoes. Transfer potatoes to KitchenAid mixer and add the following:

warmed buttermilk
snipped chives
garlic
lots of freshly ground pepper
unsalted butter
light on the salt (let people salt their own portion)

Sometimes I substitute creme fraiche (if I have it on hand and need to use it up) for the buttermilk. You can substitute commercial sour cream, cream cheese, etc. Just use you imagination.

You don't have to go to such trouble. Just put a couple (few?) of cloves of garlic in with the potatoes when you are boiling them.