Garlic Buttermilk Mashed Potatoes
Rich and tangy, with a happy amount of garlic - these garlic buttermilk mashed potatoes are everything and more! A side dish that pairs beautifully with almost anything ☆
Ingredients
Boil ✮⋆˙
- 4 lbs potatoes Yukon gold, or russet (sometimes I like to do a mix of both)
- 20 cloves garlic
Rest of ingredients ✮⋆˙
- 115 grams butter
- 3 heaping tbsp sour cream
- 2 tsp fine sea salt adjust to preference
- 1/2 cup buttermilk
- 1/3 cup heavy cream depends on how thick or loose you want your mashed potatoes - can add more or less
- 4 oz parmesan, freshly grated
- 4 oz asiago, freshly grated
- 2 tsp white pepper
- 2 tsp garlic powder adjust to preference, can start with one tsp, and work your way up
Garlic infused butter (topping) ✮⋆˙
- 6 tbsp butter salted, or unsalted depending on preference
- 10 cloves garlic roughly chopped (doesn't matter how they look, bc we are going to strain them)
Garnish ✮⋆˙
- 1 tbsp chives, freshly chopped
- extra grated parmesan optional
- all of your strained garlic butter topping
Instructions
First things first ✮⋆˙
- To make this process as simple and smooth as possible, start by fully preparing all of your ingredients before you begin cooking. Grate your cheese, measure out all of your ingredients, and peel and prep your potatoes—then, once you start cooking, it’ll be a breeze.
Boil ✮⋆˙
- Place the potato chunks and garlic cloves into a large pot. Cover with water, add a tbsp of salt, and bring to a boil over medium-high heat. Boil until the potatoes are fork-tender, about 10-12 minutes.
Drain ✮⋆˙
- Drain the potatoes and garlic thoroughly in a colander. Return them to the hot pot and place the pot back on low heat for 1-2 minutes to help evaporate any excess water.
Time for flavor ✮⋆˙
- Add the cubed butter while the potatoes are still warm.
- Stir in the sour cream, buttermilk, and heavy cream. Start with 1/4 cup of heavy cream and add more gradually until you reach your desired consistency.
- Fold in the freshly grated Parmesan and Asiago cheeses.
- Add the fine sea salt, white pepper, and garlic powder. Stir until the cheese is fully melted and combined with the potatoes. Taste and adjust the seasonings as needed.
- Using a potato masher, mash the potatoes and garlic directly in the pot until smooth - with the rest of the ingredients.
Adjust consistency to your preference ✮⋆˙
- If the mashed potatoes seem too thick, add a splash of warm buttermilk or cream until they’re as creamy as you like.
Infuse your butter ✮⋆˙
- Take 6 tablespoons of either unsalted or salted butter, depending on your preference, and melt it in a saucepan over low-medium heat. Once melted, add 10 cloves of roughly chopped garlic. Sauté the garlic for 1 to 1 1/2 minutes to infuse the butter with a delicious garlic aroma. This will make an incredible topping for your mashed potatoes.
- Be careful not to brown the butter or the garlic; you just want to infuse the butter with flavor. After the 1 1/2 minutes are up, strain the garlic out of the butter. Now you have the perfect garlic-infused butter to drizzle over your completed mashed potatoes.
And you're done ✮⋆˙
- Transfer the mashed potatoes to a serving dish, garnish with your garlic infused butter, fresh chives, sprinkle of extra Parmesan or a pat of butter if desired, and serve warm.