Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

1 Review
From: EatingWell Magazine Holiday Issue 1996

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

Ingredients 6 servings

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  • 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


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  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.
  • Though the exact health benefits of garlic are controversial, there's no doubt that it contains potent disease-fighting phytochemicals.

Nutrition information

  • Per serving: 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
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 1

February 24, 2010
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By: EatingWell User
This recipe is very delicious. Full of flavor!