Are you a fan of mashed potatoes? Potatoes are cheap to eat, and oh so delicious. I love potatoes. You can boil them, fry them, bake them twice if you like. It doesn’t matter. I don’t know about you, but I love it all.
Buttermilk just seems to bring a certain tanginess to the table that milks or creams don’t have. Combine that with garlic and green onions – wow! Pretty on the plate, delicious in my mouth. These mashed potatoes are especially welcome when you aren’t serving something that gives you a nice gravy. Breaded chicken cutlets immediately spring to mind. And a good grilled steak. Yeah, tangy garlic mashed potatoes and a thick steak – now we’re talking!
Buttermilk Garlic Mashed Potatoes
2 lbs Russet Potatoes
2 cups Water
1 cup Chicken Stock
6 Garlic Cloves, peeled
1/2 cup Buttermilk
1/4 cup thinly sliced Green Onions
Kosher Salt to taste
White Pepper to taste
Peel potatoes and cut into 1-inch chunks. In a large saucepan, combine the potatoes, water and broth. Set aside.
Peel garlic, leave whole. Add garlic to the pot with the potatoes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; return to the pan over low heat to “dry”. Mash potatoes and garlic together with buttermilk using a potato masher or hand-held electric mixer for creamier potatoes.
Stir in most of the green onions, reserving about 1 tablespoon for garnish. Season with salt and pepper to taste.
Transfer to a warm serving bow. Sprinkle with remaining chopped green onions and serve.
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