- 4-6 Yukon gold potatoes
- ½ – 1 cup buttermilk
- 1 tsp garlic powder
- ½ cup grated cheese (Monterrey Colby jack mix)
- 3 tbsp butter
- Salt & pepper to taste
- 1 Stem of green onions (chopped)
The measurements for this recipe are loosely based, it’ll depend on the size of your potatoes and how creamy you like your mashed potatoes.
Fill a pot with water and bring a pot of water to a boil. Clean and rough chop your potatoes (I like to leave some of the skin on). Gently, add the potatoes to the water you don’t want to end up burning yourself with the hot water. Allow the potatoes to cook until soft, then using a colander drain and place back in the pot. Add about ½ cup of the buttermilk to the potato mixture and using a masher (or your tool of preference) begin mashing your potatoes, add more buttermilk as needed. Add garlic powder, salt and pepper and continue mixing with a spoon. Add the cheese and butter and continue stirring. Taste the potatoes as you go to determine if you need more garlic powder, salt or pepper. You can adjust the creaminess by adding more buttermilk. Sprinkle with the green onions and serve.