Buttermilk Mashed Potatoes for a Crowd
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 50 min · vegetarian, gluten-free
278 cal
6g protein
41g carbs
10g fat
per serving · estimated
Ingredients
- 1 lb Yukon Gold potatoes
- 1 cup (2 sticks) unsalted butter
- 2 garlic cloves, smashed
- 1/4 cup buttermilk
- 1/4 cup fresh chives, thinly sliced
- 1/4 tsp white pepper
Method (tap to check — screen stays awake)
- Peel the potatoes and cut into even 2-inch chunks. Start them in a big pot of cold, well-salted water, bring to a boil, and cook 18 to 20 minutes, until a fork slides through with no resistance.
- While they boil, melt the butter with the smashed garlic in a small saucepan over low heat and let it steep 8 minutes without browning — golden garlic butter. Fish out and discard the garlic (or mash a clove back in if your table loves it).
- Warm the buttermilk in the same pan just until it loses its chill — do not let it boil or it will split.
- Drain the potatoes, return them to the hot pot, and shake over low heat 1 minute to steam off surface water — the secret to mash that isn't gluey.
- Rice or mash the potatoes, then fold in the garlic butter first, followed by the warm buttermilk in two additions.
- Season with the white pepper and salt to taste, and finish with the chives. Hold warm, covered, over the lowest heat with a splash more buttermilk if needed.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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