2 1/2 pounds red potatoes, scrubbed clean and cut into 1-inch chunks
10 cloves garlic, peeled
1/2 cup buttermilk or milk (not nonfat)
4 tablespoons butter
Salt and pepper
Place the potatoes and garlic in a medium (4- to 5-quart) saucepan or pot and add cold water to cover them by one inch. Stir in one tablespoon of salt and bring to a boil over high heat.
When the water begins to boil, turn the heat down to low. Simmer the potatoes until they’re very tender but not falling apart, about 15 minutes.
While the potatoes are cooking, melt the butter in a small (1/2- to 1-quart) saucepan or butter warmer over low heat. When the butter is melted, add the buttermilk and heat until piping-hot but not boiling, about 2 more minutes. Turn off the burner.
When the potatoes are tender, turn off the stove and drain them a colander in the sink. Return the potatoes and garlic to the warm pot, then mash the potatoes and garlic with a potato masher until they reach your desired texture — a few lumps are just fine. Add the butter and milk mixture, season to taste with salt and pepper, and stir to combine. Transfer the potatoes to a serving bowl and serve hot.
Recipe Notes
- Hold the potatoes for up to 30 minutes in the covered cooking pot to keep them nice and warm before serving. Alternately, transfer them to a slow cooker on its "warm" setting for up to two hours.