Easy Southern-Style Garlic Buttermilk Mashed Potatoes with Chives
Classic Southern mashed potatoes made creamy with buttermilk, infused with roasted garlic and fresh chives, prepared easily on the stovetop. A comforting, flavorful side dish perfect for dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Garnish
- Seasoning
Let’s make it
Preparation
Place peeled and chunked potatoes in a large pot and cover with cold water by 2 inches. Add a pinch of salt. Bring to a boil over high heat.
Cooking
Reduce heat to medium and simmer potatoes until very tender, about 15–20 minutes. Test by piercing with a fork; potatoes should break apart easily.
Preparation
Meanwhile, roast garlic: preheat oven to 350°F (175°C). Wrap garlic cloves in foil and roast for 20 minutes until soft and fragrant. Allow to cool slightly, then mash into a paste.
Cooking
Drain potatoes thoroughly and return them to the pot on low heat to evaporate excess moisture, stirring gently for 1–2 minutes.
Mixing
Add unsalted butter and roasted garlic paste to the potatoes. Begin mashing with a potato masher until mostly smooth.
Mixing
Slowly pour in warm buttermilk while continuing to mash, until desired creamy consistency is reached. Season with salt and optionally freshly ground black pepper to taste.
Serving
Transfer mashed potatoes to a serving bowl and garnish with finely chopped fresh chives if using. Serve warm.
Tips & notes
Use warm buttermilk to help prevent the mashed potatoes from cooling down and to blend more easily. Roasting the garlic softens its flavor for a milder, sweeter taste. For extra fluffy potatoes, avoid over-mashing to prevent gluey texture.
Saving it for later
Store leftover mashed potatoes in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days for best quality.
Reheating
Reheat mashed potatoes gently on the stovetop or in the microwave with a splash of milk or buttermilk to restore creaminess. Stir frequently and heat until hot throughout, about 2–4 minutes in the microwave, stirring halfway.
