As you know, I’m all about comfort food here! And what is more comforting than buttermilk garlic mashed potatoes? Nothing, I tell you. These mashed potatoes are comforting, easy (no peeling needed!), and have a great tangy flavor from the buttermilk.
This past week I’ve been posting a great menu for Valentine’s Day or for any date night you have planned. I haven’t exactly done it in order, since I started with the dessert, but I at least I do have my priorities in order. 🙂 Chocolate first, always!
First, I posted a rich, jumbo sized Chocolate Strawberry Cupcake recipe. One of these filled and frosted chocolate cakes is perfect for two! As for the strawberry frosting? The thick compote I use in it gives it a lot of strawberry flavor.
Then, it was time for the main course – Duck Breast with a Port Cherry Sauce. And I included a great sauteed broccolini along with the duck, making a wonderful meal for two.
And now it’s time for my buttermilk mashed potatoes recipe! Mashed potatoes are the perfect accompaniment to…well just about anything. Though they do go especially well with the port sauce I made with the duck. I love their tanginess with the sweet flavor of the sauce. It’s a great match.
Usually, when I’m making mashed potatoes, I use yellow potatoes for their creaminess and flavor, like in my Cream Cheese Mashed Potatoes.
However, red potatoes also make for great mashed potatoes! With the added benefit of being even better when you don’t bother peeling them. I just love them rustic style with the peels and just given a quick mash with the potato masher. Add in the tangy flavor of the buttermilk and the mellow garlic cloves and you have a mashed potato recipe which is quick to make, full of flavor, and a hit with the family.
I certainly know it is in my family! These mashed potatoes always get thumbs up all around.
– Happy Eating, Annemarie
- 2 lbs red potatoes, cut into 3/4 inch cubes
- 5 cloves garlic, peeled and left whole
- 1/4 cup whole milk
- 3 tbsp unsalted butter
- 1/2 cup buttermilk
- salt and pepper, to taste
- 2 tbsp chopped chives
Put the potatoes and garlic in a large pot and fill the pot with cold water, covering the potatoes by about 2 inches. Bring to a boil on high heat. Add 1 tbsp kosher salt to the water, then lower the heat to medium high and cook until the potatoes are tender and easily pierced with a fork, about 15 minutes.
While the potatoes are cooking, heat the milk and butter in a small saucepan until the milk is steaming but not boiling.
Drain the potatoes and garlic and put them back in the pot. Add the milk and butter and mash them with a potato masher. Add the buttermilk, about 1/2 tsp kosher salt and about 1/4 tsp black pepper and continue to mash until they are the consistency you want.
Transfer the mashed potatoes to a serving bowl and top with the chives.
Under no circumstances heat the buttermilk! Buttermilk curdles quite impressively at about 90F.
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