Buttermilk Mashed Potatoes with Garlic

Substituting buttermilk for whole milk or cream in this recipe makes these mashed potatoes less caloric and adds a delicious tang to the flavor of the potatoes. If fresh chives are not available, use sliced scallion tops.


  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 6 large garlic cloves, peeled and sliced
  • 3/4 cup light buttermilk
  • 2 tablespoons butter
  • 4 tablespoons minced chives


Combine potatoes and garlic with water to just cover in a saucepan. Bring to a boil, covered. Simmer, covered, 15 minutes, or until tender. Drain.

Mash potatoes and garlic with a potato masher. Stir in buttermilk, butter, chives and salt and pepper to taste.

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