If I had told my younger self that I would someday love mashed potatoes, those words would have been considered to be the most unfathomable, downright hilarious ones ever heard. In retrospect, I attribute my 'dislike' of mashed potatoes during my childhood years to the fact that they weren't very creamy, tangy, or buttery. They were clearly inferior mashed potatoes. At some point in my life I discovered what really good mashed potatoes were supposed to taste like. And well now, if a bowl of great mashed potatoes is on the table, I might be tempted to have two helpings. But if I am only having a single serving, there wouldn't be any trace of mashed potatoes left on my plate.
Mashed Potatoes might be one of the most traditional sides served at the Thanksgiving or Christmas holiday meals, but they are equally delicious paired with meatloaf, a Mississippi Pot Roast, a Pot Roast with Roasted Vegetables, or Swedish Meatballs, to name just a few.
There are no shortage of opinions on how to make the 'best' mashed potatoes. Everything from the kind of potatoes to use, to the ingredients added to the cooked potatoes, to the mashing process is influenced by personal taste or family tradition. The recipe for these creamy, buttery Roasted Garlic Buttermilk Mashed Potatoes is a simple one. I personally love the flavor roasted garlic cloves mashed into the potatoes, but I understand not everyone does. If you leave the roasted garlic out you will still end up with incredibly scrumptious Buttermilk Mashed Potatoes.
The rich texture, flavor, and creaminess of Yukon Gold potatoes make them the ideal choice for creamy, dense mashed potatoes. Which means if I had to choose between using Yukon Golds or Russet Potatoes, I am on team Yukon when making this classic comfort food.
To peel or not to peel is yet another one of those personal taste preference decisions. If you like a rustic finish look to your mashed potatoes, keep the peels on. But if you want the smoothest, creamiest mashed potatoes, peel the potatoes before cutting and cooking them.
So you might be wondering if there is or have very strong feelings on the best way to mash potatoes. Again, the answer to that question depends heavily on the texture you prefer your mashed potatoes to have. There are several really good ways to mash potatoes, and some not so good ways. If you like them fluffy and a tiny bit lumpy, use a hand potato masher. If you like them airy and perfectly smooth and don't mind how tricky it can be use or how hard it is to clean, use a food mill. If you want to mash them quickly, use a standing mixer fitted with a paddle attachment but over beating could create a gluey texture. As food writer Jeff Steingarten once wrote "any cookbook (recipe) that sanctions the use of a blender or food processor for mashing should be carefully shredded". The recipe for these Roasted Garlic Buttermilk Mashed Potatoes calls for the use of a potato masher. The result is a creamy mashed potato having tiny bits of potato pieces. But again, the tool you use to mash with is ultimately up to you.
With very few exceptions, most mashed potatoes are made with butter as one its' ingredients. Other ingredient options include buttermilk, sour cream, cream cheese, goat cheese, parmesan cheese, heavy cream, half-and-half, whole milk, and even chicken broth. This recipe uses buttermilk. It not only adds to the creaminess of the mashed potatoes, it gives them a slightly tangy flavor. And it just so happens to be the ingredient Ina Garten, my favorite food goddess, uses. And in all seriousness, how does anyone not trust Ina?
Rather than give an exact amount of buttermilk to use, I am recommending using anywhere between 1 1/4 and 1 3/4 cups. The amount you use will be based on the thickness (texture) you like your mashed potatoes. For this recipe, begin with using 1 1/4 cups (in two additions) of buttermilk before adding any more. Note: I used close to 1 3/4 cups of buttermilk.
These made from scratch Roasted Garlic Buttermilk Mashed Potatoes are rich, creamy, fluffy, and buttery with a hint of tang perfection. With the addition of the roasted, caramelized garlic cloves they are elevated to an even higher level of classic comfort food deliciousness! They are mashed potatoes I would send back to my childhood self.
Recipe
Roasted Garlic Buttermilk Mashed Potatoes
Serves 6-8
Ingredients
Roasted Garlic (see notes)
1 large head garlic
1 Tablespoon water
Extra-virgin olive oil
Roasted Garlic Buttermilk Mashed Potatoes
3 pounds (1.36kg) Yukon Gold potatoes, peeled and cut into a 1" dice
1 Tablespoon Kosher salt
8 Tablespoons (113g) unsalted butter, room temperature, cut into tablespoons
1 1/4 to 1 3/4 cups buttermilk
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Cloves from one head of roasted garlic
Directions
Roasted Garlic
1. Preheat the oven to 425 degrees (F).
2. Cut the top of the head of garlic just enough so the cloves are exposed.
3. Place the garlic in the center of a piece of aluminum foil (about an 8" square piece). Drizzle with extra virgin olive oil.
4. Slightly fold up the sides of the aluminum foil and add in 1 Tablespoon of water.
5. Tightly seal the foil to make a pouch. Place on a small baking sheet. Bake for 35-45 minutes. To check for doneness open up the foil pouch. If the top of the head of garlic has nicely browned and caramelized, your roasted garlic is done.
6. Remove from the oven.
7. When ready to use, squeeze of the roasted cloves.
Roasted Garlic Buttermilk Mashed Potatoes
1. Add the diced potatoes to a medium-large sized Dutch oven. Add enough water so that the potatoes are completely covered. Add in one Tablespoon of Kosher salt.
2. Over medium-high heat, bring the water to a boil. Then reduce to a simmer, cover and continue cooking until the potatoes are knife pierced tender (approximately 20-25 minutes).
3. Drain the potatoes but immediately return them back to the hot pan.
4. Use a potato masher and begin mashing the potatoes to your desired consistency. As you are mashing the potatoes, add in the butter, two tablespoons at a time. Before adding in the buttermilk, mash in the roasted garlic cloves and one teaspoon of Kosher salt and a half teaspoon. of black pepper.
5. Stir in the buttermilk (in two additions) using a large wooden spoon until the mashed potatoes reach your desired consistency. Note: Begin with using only 1 1/4 cups of buttermilk. Add more buttermilk in 1/4 cup increments (to a maximum of 1 3/4 cups) to bring them to your desired level of creaminess.
6. Transfer the Roasted Garlic Buttermilk Mashed Potatoes to a serving dish.
7. Serve immediately. Note: You can keep the potatoes warm by covering the dish with some aluminum foil if you need another 10 minutes before serving. To keep the potatoes warmer longer, put them in a heat proof dish and place covered in an 200 degree (F) oven for up to 20 minutes.
Notes: (1) If you are someone who doesn't like the flavor of the roasted garlic, leave it out. The Buttermilk Mashed Potatoes will still be amazing! (2) If you looking to make decadent, rich mashed potatoes as well as ones that can be made the night before and baked up the next day, make the Wendy's Mashed Potatoes recipe. Don't be shocked when you look at the ingredient list. Those potatoes are heavenly.
Homestead in the Badlands (August 2022)