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 extra-virgin olive oil
1 cup buttermilk
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 teaspoon minced fresh thyme
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, heat oil and buttermilk in a small saucepan over low 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. Stir in the parsley, chives and thyme, season with salt and pepper and serve.
148 calories;2 g fat(0 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 4 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 100 IU vitamin A; 30 mg vitamin C; 75 mg calcium; 1 mg iron; 127 mg sodium; 713 mg potassium