Buttermilk Mashed Potatoes

This image courtesy of Mark T. Shapiro

You’ll appreciate this no-fuss way of cooking potatoes and counting on your microwave to handle some of the cooking chores when preparing dinner.


Cooking Methodmicrowaving



Total Timeunder 30 minutes

OccasionBuffet, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationegg-free, gluten-free, peanut free, soy free

Equipmentelectric mixer, microwave



Taste and Texturebuttery, creamy, garlicky


  • 2 tbsp (25 mL) butter 25 mL
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 lbs (1 kg) potatoes, peeled and quartered (about 6)
  • ¼ cup (50 mL) chicken stock
  • ½ cup (approx. 125 mL) buttermilk or sour cream
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 8-cup (2 L) casserole dish with lid


  1. In casserole dish, combine butter, onion and garlic. Microwave, covered, on High for 2 to 3 minutes or until onion is softened.

  2. Add potatoes and stock. Microwave, covered, on high for 12 to 16 minutes, stirring once, until potatoes are very tender. Do not drain. Transfer to a bowl.

  3. Mash potatoes with potato masher or electric hand mixer. Add enough buttermilk to make a smooth purée. Season with salt, pepper and nutmeg to taste. Spoon potatoes back into casserole dish. Cover and reheat on High for 2 to 4 minutes or until piping hot.


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