Buttermilk Mashed Potatoes |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
3 garlic cloves, minced |
1 tablespoon olive oil |
2 cups low-sodium chicken broth |
3 1/2 pounds yukon gold potatoes, peeled and cubed |
1 1/4 teaspoons salt, divided |
1 1/2 cups warm buttermilk |
1/3 cup butter, melted |
3/4 teaspoon pepper |
4 tablespoons chopped fresh chives |
Directions:
1. Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.
2. Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Sprinkle evenly with chives; serve immediately.
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