Potatoes, onions and more.

Buttermilk Mashed Potatoes

Description

Garlic cloves, cooked along with the potatoes, give this puree extra body and lots of flavor.

Ingredients

2PoundYellow-fleshed potatoes (about 6 medium), peeled and cut into chunks (Reds, whites, and russets may be substituted as well)
6CloveGarlic, peeled
2Tablespoonbutter
1CupButtermilk
  Freshly ground pepper & salt to taste

Instructions

1. Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.

2. Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)

3. When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.

4. Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Season with salt and pepper and serve.

Summary

Yield
6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time20 minutes
RecipesVegetarian