Nutrition per serving may change if servings are adjusted.
2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
6 cloves garlic, peeled
Salt, to taste
2 teaspoons butter
1 cup buttermilk
Freshly ground white or black 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.
Though the exact health benefits of garlic are controversial, there's no doubt that it contains potent disease-fighting phytochemicals.
145 calories;2 g fat(1 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 2 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 59 IU vitamin A; 29 mg vitamin C; 74 mg calcium; 1 mg iron; 127 mg sodium; 708 mg potassium