Buttermilk Mashed Potatoes

Photo by Jennifer Davick

Ingredients

3 garlic cloves, minced
1 ¼ teaspoons salt, divided
1 tablespoon olive oil
2 cups low-sodium chicken broth
3 ½ pounds Yukon gold potatoes, peeled and cubed
1 ½ cups warm buttermilk
¹/₃ cup butter, melted
+ 2 more ingredients
- ¾ teaspoon pepper
- 4 tablespoons chopped fresh chives

1. Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender. 2. Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pe...

View full recipe at My Recipes

Comments

Variations on Buttermilk Mashed Potatoes

- 1 cup buttermilk, at room temperature
- 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
- 3/4 cup heavy cream
- Freshly ground black pepper to taste
- 2 Tbs. salt; more for seasoning
- 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
- +3 other ingredients
- 3/4 pound Yukon Gold or russet potatoes, peeled and quartered
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- +2 other ingredients
Buttermilk Mashed Potatoes
- 3 garlic cloves, peeled
- 4 large Yukon gold or Yellow Finn potatoes, peeled and halved
- 1/2 cup 1% low-fat milk
- Cooking spray
- +3 other ingredients
Buttermilk Mashed Potatoes
- 1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- +1 other ingredients