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Garlicky Buttermilk Mashed Potatoes

Rich, creamy, buttery, garlicky goodness! Whatever the time of year, these Garlicky Buttermilk Mashed Potatoes make the perfect side dish.
Author A Cookable Feast


  • 8 medium Russet potatoes
  • 1 head garlic
  • 1 cup buttermilk
  • 4 tbs. unsalted butter, melted
  • 1 + 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper


  1. Peel potatoes and chop into smaller pieces - sixths or eighths are good. Separate garlic head into individual cloves, remove skins, and chop large cloves in half.
  2. Add potatoes and garlic to a large pot and fill with water so that they're covered by at least several inches. Bring to a boil, then reduce heat to medium-low so that the boil becomes a gentle rolling and let cook for 20 minutes, or until potatoes are soft when pierced with a fork. Drain water from potatoes and garlic using a colander, then return them to the pot or a mixing bowl.
  3. Mash potatoes and garlic using a mashing tool or fork until they are a mostly smooth consistency (some lumps are good!). Mix in the buttermilk, melted butter, salt, and pepper, and you're ready to serve!