Cooking the potatoes an additional 30 seconds after they've been drained allows excess water to steam off, creating fluffier mashed potatoes.
4 garlic cloves, minced
2 tablespoons olive oil
6 cups water
2 pounds baking potatoes, peeled and cubed
1 pound sweet potatoes, peeled and cubed
1 teaspoon salt
3/4 cup buttermilk
1/4 cup butter
3/4 teaspoon salt
1/2 teaspoon pepper
How to Make It
Cook garlic in hot oil in a Dutch oven over medium heat, stirring occasionally, 3 minutes. Add 6 cups water and next 3 ingredients; bring to a boil. Reduce heat; cover and cook 20 minutes or until tender.
Drain potatoes; return to Dutch oven. Cook, stirring constantly, over medium heat 30 seconds. Remove from heat.
Add buttermilk and remaining ingredients; mash with a large fork to desired consistency.