Garlic and buttermilk mash
Garlic and buttermilk mash combines creamy mashed potatoes with fragrant garlic and tangy buttermilk, creating a delightful side dish. It's a simple, comforting recipe ideal for complementing various main courses.
Cook time 20 min
Prep time 10 min
Ingredients:
6 potatoes1/2 cup buttermilk
1/4 cup butter
2 garlic cloves
salt & pepper to taste
Garlic and buttermilk mash is a creamy, flavorful twist on traditional mashed potatoes. This recipe combines the rich taste of garlic with the tangy notes of buttermilk, creating a delectable side dish that pairs well with a variety of main courses. Follow these steps to make a perfect batch of garlic and buttermilk mash.
Instructions:
- Peel and rinse the potatoes to remove any dirt. Cut them into evenly sized chunks to ensure they cook evenly.
- Place the potato chunks into a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are tender. You can check their doneness by poking them with a fork; they should be soft and easily pierced.
- While the potatoes are cooking, peel and finely mince the garlic cloves.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until the garlic becomes fragrant but not browned. Remove from heat and set aside.
- Once the potatoes are done cooking, drain them well and return them to the pot. Allow them to steam dry for a couple of minutes to remove excess moisture.
- Use a potato masher or a ricer to mash the potatoes until smooth and lump-free.
- Pour the buttermilk into the mashed potatoes and stir until well combined.
- Pour the garlic-infused butter into the mash and mix thoroughly to ensure even distribution of flavors.
- Season the mash with salt and pepper to taste. Start with a small amount, then taste and adjust as needed.
- Transfer the garlic and buttermilk mash to a serving dish. Optionally, you can top it with an extra pat of butter or a sprinkle of fresh herbs like chives or parsley for added flavor and presentation.
Congratulations, you've made a delightful garlic and buttermilk mash! This dish is sure to impress your family and friends with its taste and simplicity. Whether enjoyed on its own or accompanied by a main dish, this recipe is a versatile addition to your cooking repertoire.
Garlic and buttermilk mash FAQ:
Boil the potato chunks for about 15-20 minutes. They are done when they are tender and can be easily pierced with a fork.
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1/2 cup of milk and add 1/2 tablespoon of vinegar or lemon juice, let it sit for a few minutes until slightly thickened.
Yes, you can use different types of potatoes. Russet or Yukon Gold potatoes work best for a creamy texture, while red potatoes can give a chunkier consistency.
Store leftover mash in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or buttermilk to restore creaminess.
You can enhance the flavor by adding ingredients like shredded cheese, sour cream, or fresh herbs such as chives or parsley. Adjust seasonings accordingly.
Tips:
- Use starchy potatoes like Russet or Yukon Gold for a fluffier texture.
- Make sure the butter is at room temperature for easier mixing.
- You can roast the garlic instead of boiling it for a sweeter, milder flavor.
- Adjust the consistency by adding more buttermilk if you prefer a creamier mash.
- For a smoother texture, use a potato ricer or food mill.
- Season gradually with salt and pepper to avoid over-seasoning.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 6g
Carbohydrates 55g
Fiber 6g
Sugar 2.55g
Fat 12g
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