Cooking the potatoes an additional 30 seconds after they've been drained allows excess water to steam off, creating fluffier mashed potatoes.
Southern Living DECEMBER 2005
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.
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