Penn Herb Wellness Guide
Buttermilk Garlic Mashed Potatoes
Angie McGowan
Mashed potatoes so good that you won't even miss the gravy.
Ingredients
- 3 lbs potatoes, scrubbed clean and cut into cubes
- 1 tsp kosher salt
- 2 cloves garlic
- 1/4 cup butter
- 1 cup reduced-fat buttermilk (more if needed)
- Salt and pepper to taste
Directions
- Bring a saucepan of water and the kosher salt to a boil. Add potatoes to boiling water.
- If using small potatoes, just boil whole. Add garlic cloves. Boil the potatoes over medium heat until they are very tender.
- Drain potatoes and add back to the saucepan. Place the potatoes back on the warm burner and allow the extra water to evaporate.
- Mash them up with a potato masher, process in a food mill, or use a ricer.
- When potatoes are mashed, add butter and stir to combine.
- Add buttermilk until you get the desired consistency. Season with salt and pepper to taste. Do not over mix.
Nutrition Facts
Calories 260
Calories from Fat 72 (28%)
(13%)Total Fat 8g
(26%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(7%)Cholesterol 22mg
(18%)Sodium 424mg
(29%)Potassium 1023mg
Total Carbohydrate 42g
(20%)Dietary Fiber 5g
Sugars 4g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.