There has to be a misprint in this recipe. It is way too runny. Next time I will try 1/3 c buttermilk + 1/3 c milk with fresh potatoes.
Buttermilk-Garlic Mashed Potatoes
Buttermilk replaces some of the butter in these potatoes with outstanding results.
Yield: Makes 4 servings
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- 2 tablespoons butter
- 3 garlic cloves, chopped
- 2 cups buttermilk
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (22-oz.) package frozen mashed potatoes
- 1. Melt butter in a Dutch oven over medium heat; add garlic, and sauté 1 minute. Add buttermilk and next 3 ingredients. Cook, stirring constantly, 5 minutes or until thoroughly heated. Stir in potatoes until smooth.
- Note: For testing purposes only, we used Ore-Ida Mashed Potatoes.
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