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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 6.0 g
  • Cholesterol: 16.8 mg
  • Sodium: 33.3 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Buttermilk Garlic Mashed Potatoes calories by ingredient
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Buttermilk Garlic Mashed Potatoes

Submitted by: FOODIEWIFE

Introduction

The secret to good mashed potatoes is to use a food mill-- I leave the skin on, and the mill will take care of peeling the potatoes, too! DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.

This recipe was originally written to use a lot of heavy cream and 1 stick of unsalted butter. I wanted to figure out how to slim it down, but get creamy delicious results. It worked!

My tips for avoiding watery mashed potatoes is to drain the potatoes and return to the pot on a very low heat for 1 minute. This lets all the water evaporate. THEN, use a food mill. I will never use a potato masher again! You get creamy potatoes without needed a lot of cream.
The secret to good mashed potatoes is to use a food mill-- I leave the skin on, and the mill will take care of peeling the potatoes, too! DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.

This recipe was originally written to use a lot of heavy cream and 1 stick of unsalted butter. I wanted to figure out how to slim it down, but get creamy delicious results. It worked!

My tips for avoiding watery mashed potatoes is to drain the potatoes and return to the pot on a very low heat for 1 minute. This lets all the water evaporate. THEN, use a food mill. I will never use a potato masher again! You get creamy potatoes without needed a lot of cream.

Number of Servings: 4

Ingredients

    3 medium russet potatoes, washed and quartered
    2 cloves garlic
    Kosher salt
    1/2 cup low-fat buttercream, warm
    2 oz. cream cheese

Directions

Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product.

Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes.


Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.

While the potatoes are still hot add 1/3 of the buttercream and cream cheese and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream cheese and buttermilk has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

Number of Servings: 4

Recipe submitted by SparkPeople user FOODIEWIFE.






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