Prep 10 mins
Cook 25 mins
Add flavor to your potatoes.
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
- 2 lbs potatoes, peeled, cut into 1-inch cubes
- 2 cups water
- 1 cup chicken broth
- 6 garlic cloves, peeled
- 1⁄2 cup 1% fat buttermilk
- 1⁄4 cup thinly sliced green onion
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- In a large saucepan, combine the potatoes, water, broth and garlic.
- Cover potatoes and bring to a boil.
- Reduce the heat and simmer for 12-15 minutes or until potatoes are tender.
- In a smaller saucepan, heat buttermilk until warm.
- Drain potatoes and garlic; mash with buttermilk.
- Stir in onions, salt and pepper.
The water and broth didn't cover my potatoes, so I added enough to cook them. Also I didn't have any garlic cloves to I just added minced garlic after draining my cooked potatoes. Other than that, I made as directed. Next time I may add a touch more buttermilk, but other wise I would make them the same way. They went nicely with the grilled chicken we had. Thank you.
My husband enjoyed this! I didn't use any onions or garlic (he likes his potatoes w/ just salt & pepper!) & it was such a great way to use up some buttermilk! I didn't warm up it up first, only because I totally forgot to, but will remember that for next time. Thankfully the taste didn't seem to be ruined! The chicken broth was a nice touch. Thanks for sharing!
These had more flavor than the butter-and-milk kind I usually make! It's amazing to me how much less fat there is; I even used a low-fat chicken broth. Very, very tasty. I left out the scallions too. Thanks!