Creamy garlic buttermilk mashed potatoes, made with a food mill for the best consistency. These are special occasion mashed potatoes, perfect for Sunday supper or the holidays.
I don’t make mashed potatoes often, but when I do, these are it. Creamy and decadent with lots of butter, garlic and buttermilk, special occasion stuff. I mean, I just can’t eat this way all the time, can I?
These mashed potatoes are adapted from an Ina Garten recipe in one of her cookbooks I have. She says they are inspired by a restaurant she loves in San Francisco. I just add garlic because, hello? Garlic simmered with the potatoes smells heavenly and then mashed with the taters… I can’t even.
How to make fluffy and creamy mashed potatoes
Use a food mill. I got mine over 20 years ago at the local hardware store. It takes a little elbow grease to crank that handle but so worth it. Food processors and electric mixers can make mashed taters that are a bit gluey in texture. Running them through a food mill (or ricer) produces fluffy and light mashed potatoes that are super creamy and smooth after adding in butter and milk.
Hand mashers are my second choice, during the week or when I’m in a hurry, a little more lumpy and rustic texture. With the food mill, you get the fluffiest, lightest and creamiest mashed potatoes. Trust me. Also, the food mill is great for vegetable soups and purées, like this autumn squash soup.
How to make garlic buttermilk mashed potatoes
- Peel potatoes and cut into chunks. Peel garlic cloves.
- Add potatoes and garlic to salted boiling water and cook until tender.
- Drain potatoes and garlic, place food mill over same pot.
- Working in batches, run potatoes and garlic through mill, cranking the handle back and forth, and be sure to scrape the bottom of the disk.
- Add the hot butter and milk mixture to potatoes and stir to combine.
- Then gradually add enough buttermilk until the potatoes are super creamy. Season with salt and pepper.
Recipes Notes and Tips
- My favorite potato for this recipe are Yukon Golds. Use any type of boiling potatoes, as opposed to russets.
- Food mills come with three disks with different sized holes. I use the middle-sized disk.
- Don’t be tempted to heat the buttermilk on it’s own or with the butter/whole milk mixture, it will most likely curdle.
- You can keep them warm over a double boiler or warm over low heat, stirring and adding a little more buttermilk to keep them creamy, if necessary.
Garlic buttermilk mashed potatoes are perfect for Sunday supper or the holiday table. And try the food mill, you will be amazed at the outcome of your potatoes ~ fluffy, light and oh so creamy! Kelly
Looking for more side dishes for special occasions or the holidays? Check these out!
- Honey Brown Sugar Glazed Carrots
- Spinach Rockefeller
- Cheesy Potatoes
- Corn Soufflé
- Old Fashioned Bread Sausage Stuffing
- Baked Acorn Squash
- Southern Baked Macaroni and Cheese
Garlic Buttermilk Mashed Potatoes
- Kosher salt
- 6 large Yukon Gold potatoes, peeled and cut into chunks about 3 pounds
- 4-5 large garlic cloves, peeled
- ½ cup whole milk
- ¼ pound butter (1 stick) I use salted Kerrygold
- ¾ - 1 cup buttermilk, shake well
- Fresh cracked black pepper
- Bring a large pot of water to a boil, generously salt. Add potato chunks and whole garlic cloves and simmer until fork tender, about 15 minutes.
- Meanwhile, while potatoes cook, heat butter and whole milk in small sauce pan until butter is melted and mixture is hot but not boiling. Set aside.
- When potatoes and garlic are tender, drain in colander. Place food mill fitted with medium disk on top of same pot and working in batches, pass potatoes and garlic through mill, turning the handle back and forth.
- After finished mashing, add hot butter/whole milk mixture and stir well with rubber spatula. Gradually add buttermilk and continue to mix until desired creaminess, about ¾ cup of buttermilk, maybe more. Taste for salt, adding a teaspoon or two, depending on butter used, and some fresh cracked black pepper. Serve warm and enjoy!
- Use any type of boiling potato, I like Yukon Golds best.
- I like to use 5 large cloves of garlic, use fewer if you prefer.
- If you don't have a food mill, use a ricer or a hand masher for best results.
- Don't be tempted to heat the buttermilk, it will probably curdle. And make sure to shake well before using.
- I use salted butter, if you use unsalted, salt to taste accordingly.
- This makes 6 generous servings and could probably serve 8 easily. Depends on how much you load up on your plate!