Roasted Garlic Mashed Potatoes



Serving size

about one cup
30 Minutes

This recipe can easily be multiplied and leftovers are fair. This recipe requires Roasted Garlic.

Roasted Garlic Mashed Potatoes


3 quart Water
1 pound Yukon gold potatoes
2 tsp.. Unsalted butter
1/3 cup Reduced fat buttermilk
1/3 cup 2% milk
1/2 tsp. Salt
4 clove Roasted Garlic
1 to taste Black pepper


Place the water in a large stock-pot over high heat.

Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 - 20 minutes, until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk, salt and roasted garlic. Mash potatoes until creamy and the roasted garlic is well blended. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.

Add ground black pepper to taste.

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."

Nora Ephron, Screenwriter