Creamy Garlic Mashed Potatoes
serves 2-4
Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
1 teaspoon kosher salt
1 clove garlic, minced
2/3 cup buttermilk
2 tablespoons unsalted butter
prep: 5 minutes
total: 35 minutes
large saucepan
small saucepan
colander
potato masher
1. Put the potatoes and salt in a large saucepan and add just enough cold water to barely cover them. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 15-20 minutes. (Don't boil them or they'll become waterlogged.)
2. Meanwhile, combine the garlic, buttermilk and butter in a small saucepan over medium-low heat. Take the pan off the heat as soon as the buttermilk steams. (You don't want it to bubble or boil.)
3. Drain the potatoes and return them to the large saucepan. Add the buttermilk, butter and garlic mixture and mash until the mash is as chunky or smooth as you like. Add salt and pepper to taste.
2. Meanwhile, combine the garlic, buttermilk and butter in a small saucepan over medium-low heat. Take the pan off the heat as soon as the buttermilk steams. (You don't want it to bubble or boil.)
3. Drain the potatoes and return them to the large saucepan. Add the buttermilk, butter and garlic mixture and mash until the mash is as chunky or smooth as you like. Add salt and pepper to taste.
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