Buttermilk Mashed Spuds with Garlic and Leeks
Elevate your comfort food game with these Buttermilk Mashed Spuds with Garlic and Leeks—a creamy, flavorful twist on classic mashed potatoes! This irresistible dish combines the tangy richness of buttermilk, the sweet nuttiness of roasted garlic, and the delicate, savory notes of sautéed leeks to create a side dish that’s anything but ordinary. Perfectly fluffy russet potatoes are mashed to silky smoothness, then infused with these bold yet complementary flavors for a taste sensation your family or guests will love. Finished with a sprinkle of fresh chives, this hearty recipe pairs beautifully with roasted meats or works as a standout vegetarian side. With just 15 minutes of prep and 25 minutes of cooking, this easy-to-make, crowd-pleasing dish is ideal for weeknight dinners or holiday feasts alike. Keywords: buttermilk mashed potatoes, roasted garlic mashed potatoes, leek mashed potatoes, creamy mashed potatoes, Thanksgiving side dish.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 1 cup buttermilk
- 4 tablespoons unsalted butter
- 1 head garlic
- 1 large leek
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for 30-35 minutes or until the cloves are soft and caramelized.
Meanwhile, peel and cut the potatoes into evenly sized chunks. Place in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15-20 minutes.
While the potatoes cook, prepare the leek. Trim the root and dark green leaves, leaving only the white and light green parts. Slice the leek in half lengthwise and rinse thoroughly to remove dirt or sand. Dice the leek into thin slices.
In a skillet over medium heat, melt 1 tablespoon of butter and sauté the leek until softened, about 5 minutes. Set aside.
When the potatoes are tender, drain them and return them to the pot. Mash them using a potato masher or a ricer until smooth.
Squeeze the roasted garlic cloves out of their skins and mash into a paste. Add the roasted garlic paste, sautéed leeks, remaining 3 tablespoons of butter, buttermilk, salt, and pepper to the potatoes. Stir until everything is fully incorporated and creamy. Adjust seasoning to taste.
Transfer the mashed potatoes to a serving dish, sprinkle with chopped fresh chives if desired, and serve immediately.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 665 mg | 51% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6012 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
