Ingredients
2 lb (about 4-5 medium) russet potatoes
6 garlic cloves, peeled
2 tsp butter
1 cup buttermilk
salt and pepper to taste
Directions
Place (peeled or unpeeled) potatoes and garlic in a large heavy saucepan. Add water to cover, bring to a boil, and season with salt. Reduce heat to medium, cover, and cook until potatoes are very tender, about 10 to 15 minutes.
Melt butter in a small saucepan over low heat and cook, swirling occasionally, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)
When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes. Mash the potatoes and garlic with a potato masher or electric hand-held mixer. Whisk in enough of buttermilk mixture to make a smooth puree.
Season to taste with salt and pepper then serve.