Buttermilk garlic mashed potatoes go with almost any meal. And they’re the perfect side dish for special occasions and holidays.
Easy Side Dish of Garlic Mashed Potatoes with Buttermilk
When I make mashed potatoes, I like to do something a little different with them. Sometimes I leave the peeling on, while others involve adding a variety of seasonings.
I also enjoy texture in the potatoes. If I peel the potatoes before I mash them, I go easy on the mashing and allow some lumps to stay.
Granted, I understand there are people who have issues with lumps. So if you’re one of them, go right ahead and make them as smooth as you like.
If you’ve read my recipes, you might know that I believe in taking a basic recipe and making it your own. My seasoning measurements are merely suggestions.
Sometimes when I make mashed potatoes, I use heavy cream, whole milk, or almond milk. This time I chose buttermilk for the extra rich flavor it adds.
In the past, I’ve added minced garlic, but there was something uncomfortable about biting into a bit of garlic. So I now use garlic powder instead.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Buttermilk Garlic Mashed Potatoes Ingredients
Since these are mashed potatoes, you know you need to start with potatoes. I used baking potatoes, but any type will do as long as you have the equivalent in volume.
I always scrub my potatoes, even when I peel them. I don’t know why I do that … maybe it’s just a habit.
The other ingredients in this recipe include a stick of butter, a half-cup of buttermilk, a tablespoon of garlic powder, salt, and pepper.
You can alter the ingredients according to how you like your mashed potatoes. For example, if you want the potatoes creamier, add more buttermilk.
Or if you want a stronger garlic flavor, increase the garlic powder. Just add a little at a time, though, to make sure you don’t overdo it.
How to Make Garlic Mashed Potatoes with Buttermilk
You have a choice of peeling the potatoes or leaving the skin on. I like them either way, but this time, I peeled them.
Dice the potatoes to help them cook more quickly.
After the potatoes are diced, I give them another quick rinse. Then put them in a pot of water.
Boil the potatoes on high. After they come to a rolling boil, turn down the heat to medium-low and simmer them until they’re tender enough to mash.
Drain the diced potatoes and pour all of them into a large mixing bowl. You need a little extra room for the additional ingredients.
Note: There have been times when I’ve been in a huge hurry, so I’ve microwaved the potatoes in the skin before mashing.
They get a little bit dry when you do this, so you’ll need more milk.
Now the fun begins! It’s time to put all of the ingredients together to make a big bowl of deliciousness.
Add the butter, buttermilk, garlic powder, salt, and pepper to the cooked diced potatoes.
Whip out your potato masher and start mashing.
If you want to use a hand mixer, that’s fine. Just be careful not to over-mix, or you may wind up with a consistency you don’t want.
According to Dr. Potato at IdahoPotatoes.com, it’s best not to use a mixer because it breaks down the potatoes’ starch cells. This causes a runny or mushy texture that you may not want.
I like to garnish this dish with chives and parsley flakes. You can use either dried or fresh herbs, depending on what you have on hand.
Can You Make Mashed Potatoes Ahead of Time?
Yes, you can do all of the steps a day or two before you plan to serve mashed potatoes.
If you want your potatoes to taste freshly mashed, add the butter when you reheat them.
How Much Should I Make Per Person?
A standard serving of mashed potatoes is typically one-half cup. However, that can vary, depending on the people you’re serving.
When you’re deciding how many potatoes to cook per person, the first thing you need to consider is their appetite.
Small children will typically need half of a serving, while some adults will want seconds.
I think it’s best to make extra mashed potatoes to ensure everyone is happy. Remember that you can refrigerate the leftovers and heat them up for another meal.
These mashed potatoes are delicious with a wide variety of dishes. We like them with these creamy ranch pork chops.
They’re also good with this delicious crispy air fryer chicken. The creaminess of the potatoes balances the crispness of the chicken.
You can also enjoy these potatoes with any seafood or beef dish. And since they’re already seasoned, gravy is optional.
Another delicious potato recipe we enjoy is this Tex Mex ranch potatoes dish. It’s a delightful blend of seasonings that add excitement to any meal.
- 4 medium potatoes, diced
- 1/2 cup of butter
- 1/2 cup of buttermilk
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- Chopped chives (optional)
- Parsley flakes (optional
- Place the diced potatoes in a large pot and cover them with water. Bring to a boil on high heat.
- Turn the heat down to medium-low and simmer until the potatoes are fork tender (approximately 20 minutes).
- Drain the potatoes and pour them into a large mixing bowl.
- Add the butter, buttermilk, garlic powder, salt, and pepper.
- With a potato masher, mash the potatoes until they are the consistency you like.
- Scoop them into a serving bowl. If you want to make them extra pretty, garnish them with chopped chives and parsley flakes.
You may use a hand mixer to mash the potatoes and blend the ingredients if you prefer. Just be careful not to over-mix, or you’ll wind up with a runny texture from the starch cells breaking down.
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Serving Size 1
Amount Per Serving
Calories 257Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 223mgCarbohydrates 27gFiber 3gSugar 2gProtein 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.