Buttermilk Mashed Potatoes
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 mashed potates
- Serves:
- 6-8
ingredients
- kosher salt
- 3 lbs boiling potatoes, such as Yukon gold, peeled
- 1⁄2 cup milk
- 1⁄4 lb unsalted butter
- 3⁄4 - 1 cup buttermilk
- 1⁄2 teaspoon fresh ground black pepper
directions
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
- Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil.
- Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander.
- Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth.
- As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
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