Garlic Buttermilk Mashed Potatoes

So I think you guys will be proud of me.  For the first time since my foot surgery a few weeks ago, I made a home-cooked meal!

Turkey meatloaf & garlic buttermilk mashed potatoes... Mmmm :)

Although, as I was just telling my mother-in-law, I had to move a chair into the kitchen so I could stop and rest while I was cooking!  I also peeled and cut the potatoes while sitting.

"Aww, like an old lady!" she exclaimed.

Yikes... so true!

I'm an old lady right now.

Man, it will be good to walk & stand normally again.

It will also be good to shower & drive a car.  I miss those things!  Next Tuesday, I'm supposed to be able to do both, and seriously -  it can't come soon enough.

Really, I wish I had more exciting things to tell you. 

But when your day consists of rolling out of bed, taking a bath, and hobbling to the couch what is there really to tell?

However, I did get pretty excited about these mashed potatoes because this is the first time I've ever cooked the potatoes in anything but water.  Apparently, the buttermilk slows the cooking time so that's why you add baking soda.

I think I like this way better, because then you can keep all the garlic in the pot without dumping half of it down the sink when you drain the potatoes.

Right now... it's the little things, people.  Just humor me, ok?

Garlic Buttermilk Mashed Potatoes

• 2 lbs. yukon gold potatoes, peeled & cut in 1/2" pieces
• 6 T. butter, cut into pieces
• 1 C. buttermilk*
• 6 T. water
• 1/8 t. baking soda
• 2 T. minced garlic (10-12 cloves)
• 1/2 t. salt
• freshly ground pepper, to taste
• 3/4 t. seasoned salt (or plain, if you prefer)

Add potatoes, 2 T. butter, 3/4 C. buttermilk, water, baking soda, garlic & 1/2 t. salt to 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 pot and mash with potato masher until smooth.  Using 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 & don't have buttermilk on hand, you can substitute by putting 1 T. of white vinegar into a liquid measuring cup & filling up to 1 Cup line with milk.  Let sit a few minutes before using.

Recipe Adapted from Cook's Country online