These garlic mashed potatoes are extra creamy, thanks to the addition of both butter and buttermilk. To prevent the potatoes from getting gummy, be sure not to overmix them in Step 2. Mashed vegetables tend to get cold easily; keep all tools--the ricer and bowl--warm by running under hot water before using.

Source: EatingWell Magazine, November 2019


Recipe Summary

50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, adding more water as needed, 30 to 40 minutes. Drain.

  • Pass the potatoes through a ricer into the pot; stir in butter, buttermilk, garlic and salt. Serve hot.


Tip: To prepare roasted garlic, slice off the very top of the head, exposing the cloves. Place the head, cut-side up, on a piece of foil. Drizzle with 1 tablespoon extra-virgin olive oil. Wrap the foil around the head and place on a small baking sheet. Bake at 425 degrees F until the garlic is golden and tender, 20 to 40 minutes, depending on size. Let cool. Gently squeeze the bottom of the head to extract the cloves. Discard the skins.

To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.

Nutrition Facts

1/2 cup
174 calories; protein 2.8g; carbohydrates 23.7g; dietary fiber 2g; sugars 2g; fat 8g; saturated fat 4.9g; cholesterol 21.2mg; vitamin a iu 248.7IU; vitamin c 9.4mg; folate 11mcg; calcium 42.3mg; iron 0.4mg; magnesium 24.8mg; potassium 399.8mg; sodium 239.7mg.

1 1/2 fat, 1 1/2 starch