an easy & super creamy roasted garlic buttermilk mashed potatoes recipe! yukon gold potatoes get mashed until perfectly creamy with butter & buttermilk, then finished with deeply caramelized roasted garlic. the perfect side dish for thanksgiving, friendsgiving, or any holiday dinner!
- 1 head garlic
- 2–3 teaspoons olive oil
- 4 pounds Yukon Gold potatoes, cut into 1-inch dice (see Recipe Notes)
- ½ cup unsalted butter, cut into tablespoons
- 2 cups buttermilk (see Recipe Notes)
- 1 tablespoon + ½ teaspoon Kosher salt, divided
- ½ teaspoon freshly ground black pepper
- for serving: freshly snipped chives, tons of freshly cracked black pepper
- Roast the garlic: Preheat the oven to 375 degrees F. Chop just the top off of the head of garlic, to just reveal its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, drizzling it with the olive oil before you seal the foil, then place in the oven and roast for 45 minutes, or until golden brown. Remove from the oven and set aside.
- Cook the potatoes: Meanwhile, as the garlic roasts, cook the potatoes. Place the diced potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the potatoes. Season with 1 tablespoon Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer for 20 minutes, or until the potatoes are fork tender. Carefully strain the potatoes, then return to the pot.
- Mash the potatoes: Use a potato masher to mash the potatoes to your desired consistency. As you’re mashing the potatoes, slowly add in the butter, one tablespoon at a time, and the buttermilk. Alternate as you go – a little butter, then a little buttermilk. Once the potatoes have reached your desired consistency, add in the roasted garlic – the cloves should squeeze out of the garlic bulb very easily. Stir to combine. Taste and season with additional salt and ground black pepper, to taste. I add ½ teaspoon each, taste, go from there.
- Serve the roasted garlic buttermilk mashed potatoes immediately, with lots of freshly cracked black pepper & freshly snipped chives, as desired. Enjoy!
- Yukon Gold potatoes are the BEST potatoes to use in mashed potatoes. They have an insanely tender & buttery texture that lends to mashing so well. They’re a little more expensive than your standard russet (but honestly not that much more expensive…), but the payoff is totally there because they create the perfectly fluffy texture for these roasted garlic buttermilk mashed potatoes & add tons of buttery flavor.
- Substitutes for buttermilk in roasted garlic buttermilk mashed potatoes: If you don’t have buttermilk at home, you can easily make a buttermilk substitute by simply adding 1 tablespoon of vinegar or fresh lemon juice to 1 cup of milk. Let it sit & curdle for a minute, then give it a stir. Voila! Homemade buttermilk!
- Mashing potatoes: Because Yukon Gold potatoes have a very tender skin & because we like a more rustic mash in our house, we just leave the peels on. They don’t affect the creamy texture of these potatoes too much. If you’re obsessed with really creamy & smooth mashed potatoes, you can accomplish that with this recipe by peeling the potatoes & by using a potato ricer.
Keywords: roasted garlic buttermilk mashed potatoes, buttermilk mashed potatoes, mashed potatoes, comfort food