Garlicky Mashed Potatoes

Francois Dischinger

Serves 6 Hands-On Time: 20m Total Time: 45m

Ingredients

2 pounds Yukon Gold or baking potatoes, peeled and cut into 2-inch chunks
4 garlic cloves, peeled
2 teaspoons unsalted butter
1 cup buttermilk
3 tablespoons chopped chives
salt and ground pepper to taste

Directions

In a saucepan, cover the potatoes and garlic with lightly salted water and heat to boiling. Reduce heat to low, cover, and simmer until fork tender, about 10 to 15 minutes.
Meanwhile, in a small skillet or saucepan, heat the butter over low heat until it begins to brown, swirling the skillet, about 1 minute.
Drain the potatoes well and mash them with a potato masher or electric mixer until smooth. Blend in the buttermilk, chives, and browned butter. Add salt and pepper to taste.

By Jane Kirby, May 2001

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Quick Tip

This is a low-fat mashed-potato recipe, but you'd never know it. By browning the butter, you boost its flavor, so you can use less. And the buttermilk only sounds caloric―it's actually low in fat.