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Garlicky Mashed Potatoes

Photo: Susie Cushner
Yield Makes 6 servings


  • 2 pounds Yukon Gold or baking potatoes, peeled and cut into 2-inch chunks
  • 4 garlic cloves, peeled
  • 2 teaspoons unsalted butter
  • 1 cup buttermilk
  • 3 tablespoons chopped chives
  • Salt and ground pepper to taste

Nutrition Information

  • calcium 71 mg
  • calories 145
  • caloriesfromfat 0 %
  • carbohydrate 29 g
  • cholesterol 5 mg
  • fat 2 g
  • fiber 3 g
  • iron 1 mg
  • protein 5 mg
  • satfat 1 g
  • sodium 56 mg

How to Make It

  1. This is a low-fat mashed-potato recipe, but you'd never know it. By browning the butter, you boost its flavor, so you can use less. And the buttermilk only sounds caloric--it's actually low in fat.

  2. In a saucepan, cover the potatoes and garlic with lightly salted water and heat to boiling. Reduce heat to low, cover, and simmer until fork tender, about 10 to 15 minutes.

  3. Meanwhile, in a small skillet or saucepan, heat the butter over low heat until it begins to brown, swirling the skillet, about 1 minute.

  4. Drain the potatoes well and mash them with a potato masher or electric mixer until smooth. Blend in the buttermilk, chives, and browned butter. Add salt and pepper to taste.