Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, buttermilk garlic mashed potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Buttermilk garlic mashed potatoes is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Buttermilk garlic mashed potatoes is something which I’ve loved my whole life.

Buttermilk Available From Holland & Barrett. Free UK Delivery on Eligible Orders Place potatoes and onion into a large pot and cover with water; bring to a boil. Transfer cooked potatoes and onion to a large bowl. Add potatoes and garlic to a pot and cover with water.

To get started with this particular recipe, we must first prepare a few components. You can cook buttermilk garlic mashed potatoes using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Buttermilk garlic mashed potatoes:

1. Prepare 6 large potatoes, peeled and cut into chunks
2. Take 1 garlic bulb
3. Prepare 1/4 cup whole milk,hot
4. Make ready 1/4 cup butter
5. Make ready 1/2 cup buttermilk
6. Take to taste Salt

These garlic mashed potatoes are extra creamy, thanks to the addition of both butter and buttermilk. Mashed vegetables tend to get cold easily; keep all tools–the ricer and bowl–warm by running under hot water before using. 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.

Instructions to make Buttermilk garlic mashed potatoes:

1. Preheat the oven to 200C. Cut the top off the head of garlic to expose the cloves, wrap in aluminium foil and bake for 45-50 minutes until the cloves are very soft. Cool.
2. Boil the peeled and quartered potatoes in salted water until very tender. While the potatoes are cooking, squeeze the garlic cloves out of their peels, they should pop out easily and mash them with a fork in a small bowl. Set aside.
3. Meanwhile, while potatoes cook, heat butter and whole milk in small sauce pan until butter is melted and mixture is hot but not boiling. Set aside.
4. Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pan and add hot butter/whole milk mixture and stir well with rubber spatula. Gradually add buttermilk and continue to mix until desired creaminess.
5. Start by stirring in 1/2 of the mashed roasted garlic, slowly increase the garlic quantity according to taste, then mash until smooth and most lumps are broken, season with salt to taste.
6. Serve warm. - - ENJOY🌹

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.

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