Garlic Buttermilk Mashed Potatoes

Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, garlic and the salt to a large pot. Stir to combine. Bring to a boil, cover, and reduce heat to low.

Simmer, stirring occasionaly, until potatoes are nearly tender (20-25 minutes). Remove lid and cook over medium heat until liquid has nearly evaporated (about 3 minutes).

Off heat, add remaining butter to the pot and mash with a potato masher until smooth. Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy; mash more if desired. Season with pepper and seasoned salt to taste, and serve.

Note: If you’re like me and don’t have buttermilk on hand, you can substitute by putting 1 tablespoon of white vinegar into a liquid measuring cup and filling up to 1-cup line with milk. Let sit a few minutes before using.

Recipe adapted from Cook’s Country online.