Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

Potatoes USA
Garlic cloves, cooked along with the yellow potatoes, give this puree extra body and lots of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Servings 6


  • 2 Pounds Alsum yellow potatoes about 6 medium, peeled and cut into chunks (reds, whites, and russets may be substituted as well)
  • 6 Clove Garlic peeled
  • 2 Tablespoons Butter
  • 1 Cup Buttermilk
  • Salt and pepper to taste


  • 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.
  • 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.)
  • 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.
  • 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.