Mashing blanched garlic into potatoes is a tasty way to add lots of flavor without lots of fat.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997




Ingredient Checklist


Instructions Checklist
  • 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 and cook, covered, until very tender, 10 to 20 minutes. Drain the potatoes and return to the pan. Shake the pan over low heat, uncovered, for about 30 seconds, to evaporate excess moisture.

  • Combine buttermilk and oil (or butter) and warm gently in the microwave or on the stovetop. (Do not overheat the buttermilk or it will curdle.)

  • Off the heat, mash the potatoes and garlic, adding enough of the buttermilk mixture to make a smooth puree. Season to taste with salt and pepper and serve.

Nutrition Facts

143 calories; protein 4g 8% DV; carbohydrates 29g 9% DV; dietary fiber 2g 8% DV; sugarsg; fat 2g 3% DV; saturated fatg; cholesterol 1mg; vitamin a iuIU; vitamin cmg; folatemcg; calciummg; ironmg; magnesiummg; potassium 692mg 19% DV; sodium 81mg 3% DV; thiaminmg.

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Rating: 4 stars
This is pretty much how I make my mash at home already:) I use Yukon Gold (or Purple if you can find them at the farmer's market) potatoes for a great natural buttery sweetness without added calories and leave the skin on for more nutrients. Sometimes I use regular whole milk instead of buttermilk or combine regular milk with a Tbsp of plain Greek yogurt. Add a couple Tbsp of chopped fresh dill for an amazing fresh burst of flavor! Read More