Rich and Creamy Buttermilk Mashed Potatoes (with Roasted Garlic!)
Ingredients
- 1 head garlic
- 1-2 teaspoons olive oil
- 4 pounds Yukon Gold potatoes
cut into 1-inch dice
- ½ cup unsalted butter
cut into tablespoons
- 2 cups buttermilk
see Recipe Notes
- 1 tablespoon + ½ teaspoon kosher salt
divided
- ½ teaspoon freshly ground black pepper
- for serving
as desired: freshly snipped chives, tons of freshly cracked black pepper
Directions
- 1
Preheat the oven to 375 degrees F. Chop just the top off of the head of garlic, to just reveal its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, drizzling it with the olive oil before you seal the foil, then place in the oven and roast for 45 minutes, or until golden brown. Remove from the oven and set aside.
- 2
Meanwhile, as the garlic roasts, cook the potatoes. Place the diced potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the potatoes. Season with 1 tablespoon Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer for 20 minutes, or until the potatoes are fork-tender. Carefully strain the potatoes, then return to the pot.
- 3
Use a potato masher to mash the potatoes to your desired consistency. As you’re mashing the potatoes, slowly add in the butter, one tablespoon at a time, and the buttermilk. Alternate as you go – a little butter, then a little buttermilk. Once the potatoes have reached your desired consistency, add in the roasted garlic – the cloves should squeeze out of the garlic bulb very easily. Stir to combine. Taste and season with additional salt and ground black pepper, to taste. I add ½ teaspoon each, taste, go from there.
- 4
the roasted garlic buttermilk mashed potatoes immediately, with lots of freshly cracked black pepper and freshly snipped chives, as desired. Enjoy!
Rich and Creamy Buttermilk Mashed Potatoes (with Roasted Garlic!)
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About this Recipe
Searching for that ultimate, velvety smooth mashed potato side dish that truly stands out? This Rich and Creamy Buttermilk Mashed Potatoes recipe, featuring deeply caramelized roasted garlic, elevates any meal from holiday feasts to cozy weeknight dinners.
What sets these mashed potatoes apart is the masterful pairing of naturally creamy Yukon Gold potatoes with tangy buttermilk and sweet, aromatic roasted garlic. The buttermilk adds a delightful bright acidity that balances the richness of the butter and potatoes, while slow-roasted garlic infuses every bite with an unparalleled depth of flavor. Plus, with make-ahead options, this dish is designed for convenience without sacrificing taste.
Prepare for an incredibly luxurious texture that is both wonderfully creamy and impossibly light, never gluey. Each spoonful delivers a harmonious blend of savory potato, the rich tang of buttermilk, and the subtle, sweet complexity of roasted garlic. This isn't just a side; it's a star, bringing comforting warmth and sophisticated flavor to your plate. It's the perfect accompaniment for special occasions like Thanksgiving or Christmas, yet simple enough for any comfort food dinner.
Feel free to experiment with the finishing touches; beyond the suggested freshly snipped chives and black pepper, consider adding a sprinkle of fresh parsley or thyme for an herbal lift. While buttermilk is central to this recipe's signature tang, you can adjust the amount slightly to personal preference, ensuring that perfect creamy consistency.
These decadent mashed potatoes are an indispensable addition to your holiday spread, pairing beautifully with roasted meats and gravies. Serve them generously alongside your favorite comfort food entrees, garnished with plenty of fresh chives and extra cracked black pepper for a truly inviting presentation.