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.
- 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.
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.
Nutrition Facts | |
---|---|
Serving Size | 340 grams |
Energy | |
Calories 340kcal | 17% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 55g | 15% |
Fiber 6g | 17% |
Sugar 2.55g | 3% |
Fat | |
Fat 12g | 14% |
Saturated 6g | 21% |
Cholesterol 33mg | - |
Vitamins | |
Vitamin A 100ug | 12% |
Choline 40mg | 7% |
Vitamin B1 0.25mg | 21% |
Vitamin B2 0.10mg | 8% |
Vitamin B3 3.19mg | 20% |
Vitamin B6 0.91mg | 54% |
Vitamin B9 45ug | 11% |
Vitamin B12 0.00ug | 0% |
Vitamin C 60mg | 66% |
Vitamin E 0.03mg | 0% |
Vitamin K 7ug | 6% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.34mg | 37% |
Iron, Fe 2.46mg | 22% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 180mg | 14% |
Potassium, K 1280mg | 38% |
Selenium, Se 1.35ug | 2% |
Sodium, Na 20mg | 1% |
Zinc, Zn 0.93mg | 8% |
Water | |
Water 240g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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