Yield: 4 servings
Active Time: 20 minutes
Total Time: 35 minutes
Ease of Preparation: Easy


  • 2 pounds russet potatoes, peeled and cut into medium dice
  • 4 cloves garlic, smashed
  • Kosher salt and freshly ground white pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup buttermilk

Special equipment: a potato ricer


Put the potatoes and garlic in a large saucepan. Add enough cold water to cover and generously season with salt.

Bring to a boil and continue to cook until the potatoes are tender, 15 to 20 minutes, then drain in a colander.

Pour the milk and buttermilk into the still-warm saucepan (and add the butter, leaving the pan off the heat. When the butter has completely melted, run the potatoes though a potato ricer into the pan. Stir with a wooden spoon or rubber spatula to combine. Taste and adjust the seasoning with more salt and some white pepper.

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