At a Glance
- Potato Type: Russet
- Prep Method: Boiled
- Special Requests: Gluten Free, Kid Friendly
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 2 pounds (about 4-5 medium) russet potatoes
- 6 cloves garlic, peeled
- 2 teaspoons butter
- 1 cup buttermilk
- Salt and pepper to taste
Preparation
Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes. Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.) When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes. Mash the potatoes and garlic with a potato masher or electric hand-held mixer. Add enough of the buttermilk mixture to make a smooth puree. Season with salt and pepper and serve.