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Buttermilk Mashed Potatoes

Jennifer Davick; Mindi Shapiro Levine
Prep time 25 mins
Cook time 30 mins
Yield Makes 6 servings

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cups low-sodium chicken broth
  • 3 1/2 pounds Yukon gold potatoes, peeled and cubed
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 cups warm buttermilk
  • 1/3 cup butter, melted
  • 3/4 teaspoon pepper
  • 4 tablespoons chopped fresh chives

How to Make It

  1. Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.

  2. Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Sprinkle evenly with chives; serve immediately.