Mashed Potatoes Recipe with Buttermilk and Garlic

The Only Creamy Mashed Potatoes Recipe You'll Need

I still remember the first time I hosted Thanksgiving and served what I thought were going to be the "perfect" potatoes. Instead, I ended up with a bowl of grey, gluey paste that could have doubled as wallpaper adhesive. I was so embarrassed I tried to hide the bowl behind the gravy boat.

Since that disaster, I've obsessed over the chemistry of the humble spud, testing everything from boiling times to fat ratios until I landed on this specific method.

The secret isn't just in the mashing, but in the contrast of textures and temperatures. You want that initial shatter of a crisp chive followed immediately by the velvety, cloud like feel of the potato.

By using Neufchâtel instead of just heavy cream, we get a rich mouthfeel without that heavy, weighed down sensation. It's a contemporary twist that brings a bright, contemporary edge to a traditional favorite.

Trust me, once you try this fusion of classic technique and modern ingredient swaps, you'll never go back to the boxed stuff.

We are going for a balance of rich and bright here. The grass fed butter adds a deep, savory note, while the buttermilk provides a necessary acidity that cuts through the starch. It's about creating a dish that feels indulgent but leaves you wanting a second scoop.

Let's crack on and look at why this specific approach works so well.

Why This Specific Potato Method Actually Works

To get that restaurant quality silkiness, we have to look at what's happening inside the pot. It isn't just about heat, it's about managing the starch molecules so they don't turn into a sticky mess.

• Starch Gelatinization Control: Starting in cold water ensures the 3 lbs Yukon Gold potatoes cook evenly from edge to center, preventing the outside from overcooking and releasing excess starch before the middle is tender.
• Acidity and Protein Stability: The buttermilk and Neufchâtel cheese provide lactic acid which helps maintain the structure of the potato cells, giving us a "fluffy" rather than "heavy" result.
• Infusion Technique: Boiling the 4 smashed garlic cloves directly with the potatoes forces the garlic oils into the water and eventually into the potatoes themselves, creating a deeper flavor than adding raw garlic at the end.
• Fat Emulsification: Adding the 2 tbsp unsalted grass fed butter while the potatoes are still steaming hot allows the fat to coat the starch granules, which prevents them from clumping together as they cool.

Choosing the right method depends on your schedule, but the stovetop version remains the gold standard for texture. If you are looking for other comfort food ideas, you might enjoy my How to Mashed Potatoes recipe which explores a slightly different dairy profile. Both methods focus on that essential smooth finish we all crave.

Essential Specs for Your Perfect Side Dish

Before we start peeling, let's look at the numbers. Precision is what separates a "good" mash from a "why is this so good?" mash. If you are cooking for a larger crowd, remember that potatoes shrink slightly when peeled, so 3 lbs is just right for 6 people.

The Physics of the Fluff

The science of this dish relies on the "dry out" phase. When you drain the potatoes, you must let them sit in the hot pot for 1 minute. This allows residual heat to evaporate the surface moisture. If that water stays, it dilutes the buttermilk and cheese, leading to a runny, lackluster result.

We want that steam to escape so the potatoes are thirsty for the fat we’re about to add.

The interaction between the Neufchâtel and the hot starch is fascinating. Unlike cream, which just coats the potato, the cheese contains proteins that actually bind with the starch, creating a more stable structure that holds its shape on the plate. This is the same principle I use when making my How to Make recipe for sweet potatoes, where moisture control is even more critical.

The Science Behind Our Star Ingredients

To get the best results for this mashed potatoes recipe, we need to be picky about our elements. Each item in the list below has been chosen to provide a specific contrast in flavor or texture.

• 3 lbs Yukon Gold potatoes: Peeled and cut into 1.5 inch (4 cm) chunks. Why this? They have a naturally buttery flavor and a creamy, non grainy texture.
• 4 oz Neufchâtel cheese: This is essentially a lighter, slightly tangier version of cream cheese. Why this? It provides incredible body without the heaviness of full fat cream.
• 0.5 cup low-fat buttermilk: Shaken well before measuring. Why this? The tang balances the rich butter and cheese perfectly.
• 2 tbsp unsalted grass fed butter: Higher fat content and better color than standard butter.
• 4 cloves garlic: Smashed to release oils but left whole enough to drain if desired.
• 1 tbsp sea salt: For the boiling water only.
• 0.5 tsp ground white pepper: Provides heat without the black specks, keeping the mash pristine.
• 2 tbsp fresh chives: Finely snipped for a bright, oniony finish.
• 0.25 tsp sea salt: For the final seasoning adjustment.

Chef Tip: Freeze your butter for 10 minutes before adding it to the hot potatoes. The temperature shock helps create a more stable emulsion, leading to a silkier mouthfeel.

Kitchen Tools for a Silky Smooth Finish

You don't need a professional kitchen, but a few specific tools will make your life much easier. For the smoothest result, avoid a food processor at all costs the high speed of the blades will tear the starch cells and turn your potatoes into glue.

• Large Stockpot: You need enough room for the potatoes to move around without overcrowding.
• Potato Ricer or Food Mill: This is the secret to zero lumps. It aerates the potato as it pushes it through the small holes.
• Silicone Spatula: Best for folding in the buttermilk and cheese without overworking the mixture.
• Colander: Ensure it has fine holes so you don't lose any of your precious garlic cloves.

step-by-step Guide to Achieving Velvety Texture

1. Prepare potatoes. Peel the 3 lbs Yukon Golds and cut them into uniform 1.5 inch (4 cm) chunks. Note: Uniformity ensures every piece finishes cooking at the exact same time.
2. Start cold. Place the potatoes and 4 smashed garlic cloves in a large pot and cover with cold water by at least 1 inch.
3. Season water. Add 1 tbsp sea salt to the water. Wait until the water is bubbling to see the salt fully dissolve and begin seasoning the interior of the potatoes.
4. Boil tender. Bring to a boil, then reduce to a simmer for 20 minutes until a fork slides in with zero resistance.
5. Drain and dry. Pour the potatoes into a colander. Return the empty pot to the warm burner and add the potatoes back in for 1 minute to evaporate all visible steam.
6. Rice the spuds. Pass the hot potatoes and garlic through a potato ricer back into the warm pot. Note: Ricing while hot is essential for a smooth texture.
7. Add fat. Drop in the 2 tbsp grass fed butter and 4 oz Neufchâtel cheese. Stir gently until the cheese has completely melted into the mash.
8. Incorporate liquid. Slowly pour in the 0.5 cup buttermilk while folding with a spatula. Stop as soon as the liquid is absorbed to avoid overworking the starch.
9. Final seasoning. Fold in the 0.5 tsp white pepper and the remaining 0.25 tsp sea salt. Taste and adjust if you want a punchier salt level.
10. Garnish and serve. Sprinkle the 2 tbsp snipped chives over the top just before bringing the bowl to the table.

Solving Common Texture and Flavor Issues

Even with the best mashed potatoes recipe, things can go sideways. The most common heartbreak is "gummy" potatoes, which usually happens from too much physical agitation.

Why Your Mash Turned Gummy

This happens when the starch granules are smashed too hard, releasing amylose which turns into a sticky gel. If you used a blender or over mashed with a hand mixer, you've likely triggered this. You can't "un gum" them, but you can transform them into a casserole by adding breadcrumbs and baking them.

Why Your Mash Is Runny

If you didn't dry the potatoes enough after draining, or if you added too much buttermilk too fast, the mixture will lose its structure. To fix this, place the pot back over very low heat and stir constantly for 2-3 minutes to cook off the excess moisture.

Common Mistakes Checklist

• ✓ Never start with boiling water; it cooks the outside too fast.
• ✓ Don't skip the "drying" step after draining the water.
• ✓ Avoid the food processor; it's the enemy of fluffy potatoes.
• ✓ Add dairy at room temperature or warm, never ice cold (except the butter trick!).
• ✓ Stop mixing the moment the ingredients are combined.

Simple Ways to Customize Your Potato Base

If you want to scale this recipe up for a big party, you can easily double it. When doubling, only increase the salt and white pepper by 1.5x, then adjust at the end. For small batches, use a small saucepan to ensure the potatoes stay submerged in the water.

• Loaded Mashed Potatoes: Fold in crispy bacon bits, sharp cheddar cheese, and a dollop of Greek yogurt for a baked potato vibe.
• Garlic Bomb: Roast a whole head of garlic in the oven while the potatoes boil, then squeeze the soft cloves into the mash along with the boiled garlic.
• Vegan Silk: Swap the butter for a high-quality olive oil and use unsweetened almond milk with a teaspoon of apple cider vinegar instead of buttermilk.

When scaling up, the cook time for boiling will remain about the same (20 mins), but it will take much longer for the large pot of water to reach a boil initially. Account for that extra 10-15 minutes of "waiting for the pot to boil" time.

Keeping Your Mash Fresh and Reheated Right

Most people think mashed potatoes are a "one and done" dish, but they actually store quite well if you handle them with care. The high fat content from the Neufchâtel helps keep them from drying out in the fridge.

Storage Guidelines: Place leftovers in an airtight container. They will stay fresh in the fridge for up to 4 days. I don't recommend freezing them, as the dairy can separate and make the texture grainy once thawed.

If you must freeze, add an extra tablespoon of butter before reheating to help re emulsify the mixture.

Potato Peel Chips

Don't toss those peels! Toss them with olive oil and salt, then air fry at 200°C for 8 minutes for a crispy snack.

Potato Pancakes

Mix leftover cold mash with an egg and a little flour, then fry in a pan until golden and crackling for the best breakfast ever.

Thickener

Use a scoop of leftover mash to thicken soups or stews instead of making a roux.

Plating Your Potatoes for Maximum Visual Appeal

To make this mashed potatoes recipe look as good as it tastes, avoid just plopping it into a bowl. Use a large spoon to create "swooshes" or a well in the center. This isn't just for looks; that well is the perfect vessel for a little extra melted butter or a drizzle of herb oil.

The contrast of the white mash against the bright green chives is a classic look. If you want to get contemporary, try topping with a few crispy fried garlic chips or a dusting of smoked paprika. The aroma of the fresh chives hitting the hot potatoes right as you serve is part of the experience.

It creates that sensory trigger that tells everyone at the table that they are about to eat something truly special.

Myths Regarding the Humble Spud

There are so many old wives' tales about potatoes that just aren't true. Let's clear up a few so you can cook with confidence.

Myth: You must boil potatoes whole to keep the flavor. Truth: While boiling whole does keep some starch in, it takes forever and often leads to an unevenly cooked center. Cutting them into 1.5 inch (4 cm) chunks is the sweet spot for efficiency and texture.

Myth: Adding oil to the water prevents sticking. Truth: Potatoes don't stick to each other like pasta does. Adding oil is just a waste of an ingredient. The only thing that should be in your water is salt and your aromatics like garlic.

Myth: Reheating in the microwave ruins them. Truth: If you reheat them on low power and add a splash of buttermilk or milk first, the microwave is actually quite gentle. Just stir every 45 seconds to ensure even heating.