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    You are in: Home / Thanksgiving / Buttermilk Mashed Potatoes Recipe
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    Buttermilk Mashed Potatoes

    Average Rating:

     3 Total Reviews

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    • on December 18, 2008

      This dish was a big hit at our house for Thanksgiving--I used the Yukon Gold potatoes as suggested, which are excellent for mashed potatoes. I added two cloves of garlic when boiling them and mashed the cloves along with the potatoes. I cut the potatoes in half to keep from absorbing too much water when boiling, and peeled them after they cooled a few minutes. The potatoes were so tender, we didn't use a food mill, just a hand masher. Potatoes were one of my favorite dishes on the table this year; thanks for sharing a great recipe!

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    • on November 28, 2008

      I liked reading your recipe description and decided to make these for Thanksgiving dinner. I was looking for a real "classic" tasting dish and this fit the bill! I made the day before and topped with a drizzle of buttermilk before wrapping with plastic. I reheated slowly (low power) in the micro and they stayed creamy (yea!). Thanks so much, for posting, Manami- Roxygirl

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    • on February 24, 2007

      My boys love mashed potatoes and they also love to watch Barefoot Contessa on television! This is another wonderful recipe from Ina Garten. Creamy, rich and delicous. Thanks for posting, DiScharf, we enjoyed eating these potatoes very much!

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    Nutritional Facts for Buttermilk Mashed Potatoes

    Serving Size: 1 (298 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 429.6
     
    Calories from Fat 178
    41%
    Total Fat 19.8 g
    30%
    Saturated Fat 12.3 g
    61%
    Cholesterol 52.7 mg
    17%
    Sodium 61.8 mg
    2%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.4 g
    21%
    Protein 7.3 g
    14%
    Detailed Nutrition Values About Nutrition Info
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