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For the potatoes:
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1. Slice the potatoes into 1/2 inch thick slices. Toss with about 1 Tablespoon of olive oil and a pinch of salt and pepper to coat.
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2. Cut the top off the heads of garlic to expose the top of the cloves. Place each head individually on a square of aluminum foil, drizzle with a little olive oil, and pinch the foil closed so it encases the head of garlic. Place these on a cooler part of the grill and forget about them, or alternatively, place in a 400 degree oven for about an hour.
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3. Grill the potato slices over medium heat until both sides have nice and dark grill marks, and a deep golden color. The longer these grill, the stronger grill flavor the final dish will have. I even let some of my slices get a little charred because I'm into that sort of thing.
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4. Once the slices are grilled, get a big sheet of aluminum foil, dump all the potatoes in the center, pour in 1/4 cup of the red wine, and pinch up the ends so you have a big enclosed bundle. Let this sit on the grill on low heat with the cover down. This will let the potatoes cook until they reach mashability and infuse them with a rich wine flavor.
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5. Don't forget to check on your garlic! It's ready to come off the grill when it's soft to the touch. This for me happened to be the same amount of time it took to cook the potatoes.
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6. When the potatoes are fork tender, place them in a bowl, and while still warm, add 2 Tablespoons of butter, and the yogurt and buttermilk. With a potato masher, pulverize the mixture! The potatoes may have developed a bit of a crispy crust from the grilling, so initially it takes a little muscle to get the ball rolling, but don't worry, it gets easier once you break that crust down. Mash until it's the consistency you like. It'll need more liquid than regular mashed potatoes because so much has cooked out during the grilling process. I just kept adding buttermilk until it was creamy enough for my liking. Add a little more salt and pepper to taste, as well as the roasted garlic. You can either tediously peel each clove, or just squeeze at the bottom until it squirts out like a tube of toothpaste.
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For the sauce:
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1. Heat a large skillet over low heat with 1 Tablespoon of olive oil. Add the onions and cook low and slow until they fully caramelize and reach a rich, golden brown color, about 45 minutes to an hour.
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2. Once the onions are to your liking, increase the heat to medium and add the mushrooms and a pinch of salt and pepper. Cook the mixture until the mushrooms give off their water and cook down, about 10 minutes.
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3. Clear a little spot in the pan and add the remaining 2 Tablespoons of butter. When it has melted add the flour, and stir to combine into a paste. Let this cook for a minute or two to cook off the raw flour taste, then deglaze the pan with the remaining 1 cup of red wine and stir into the mushroom/onion side of the pan. After a couple of minutes when most of the wine has cooked down, add the chicken stock and balsamic vinegar, and let the mixture simmer until a nice, thick sauce forms.
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4. Serve this over your grilled mashed potatoes, top with some fresh parsley, and enjoy!
