If there is one dish that will always be a staple on the dinner table, whether it’s holiday or not, it would be mashed potatoes. This classic comfort food never fails to impress everyone. Not only is it delicious and easy to prepare, but it also pairs well with a lot of dishes. If you want to level up your regular mashed potatoes, try this recipe from Alison Roman.
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This creamy buttery mashed potatoes recipe is packed with garlicky, buttery, and tangy flavors and has the perfect texture. It’s unlike anything you have tried before. Serve it with roasted chicken, roast beef, or hamburger steak.
Easy Buttermilk Mashed Potatoes Ingredients
- 2 lbs of russet potatoes (peeled and cut into large chunks)
- 2 lbs of Yukon gold or other creamy potato (peeled and cut into large chunks)
- kosher salt
- 1 1/2 cups of heavy cream
- 1 cup of buttermilk (whole or 2% milk)
- 4 garlic cloves (smashed)
- freshly ground black pepper
- 1/2 cup of unsalted butter (plus more for serving)
- 1/2 cup of finely chopped chives
How to Make Buttermilk Mashed Potatoes
Step 1:
Add the potatoes in a large pot and fill with about 2″ of salted water. Let them come to a boil and cook until soft and tender for about 45 to 60 minutes. Test it if it’s done using a fork. It should be easily smashed.
Step 2:
In a medium pot, combine cream, buttermilk, and garlic. Season it with salt and lots of black pepper. Bring the mixture to a simmer. Once simmering, lower the heat to the lowest possible setting. Simmer until the garlic cloves are softened and the cream mixture is reduced by about 1/4. It will take about 15 to 20 minutes. Once done, remove from heat.
Step 3:
Drain the potatoes and place them back in the same pot. Smash the potatoes using a wooden spoon.
Step 4:
Add the hot cream mixture over the potatoes, followed by the butter. Mix until well combined. Season with salt and pepper.
Step 5:
Serve with chives, more pepper, and a slice of butter.
Creamy Buttermilk Mashed Potatoes
