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Home / Recipes / Pancake

Buttermilk Mashed Potatoes

Pancake

Buttermilk Mashed Potatoes

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

Ingredients

  1. 2 pounds all-purpose potatoes, preferably yukon gold (about 6 medium potatoes), peeled and cut into chunks
  2. 6 cloves garlic, peeled
  3. salt, to taste
  4. 2 teaspoons butter
  5. 1 cup buttermilk
  6. freshly ground white or black pepper, to taste

Directions

  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.

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