Prep Time
20 Mins
Cook Time
30 Mins
Makes 6 to 8 servings

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

How to Make It

Step 1

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.

Step 2

Drain potatoes; return to Dutch oven. Cook, stirring constantly, over medium heat 30 seconds. Remove from heat.

Step 3

Add buttermilk and remaining ingredients; mash with a large fork to desired consistency.

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