Buttermilk Mashed Potatoes With Country Mustard
Ready In: 30 mins
Serves: 10
Yields: 10
Ingredients
- 4 lbs russet potatoes, peeled, cut into 1-inch pieces
- 3⁄4 cup unsalted butter
- 2 tablespoons coarse-grained Dijon mustard
- 1 1⁄2 cups buttermilk (or more)
- chopped fresh parsley
Directions
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes; Drain.
- Transfer potatoes to large bowl.
- Melt butter in medium saucepan over medium heat.
- Whisk in Dijon mustard.
- Remove from heat and whisk in 1 1/2 cups buttermilk.
- Using handheld electric mixer, beat potatoes until smooth.
- Gradually beat in buttermilk mixture.
- Season to taste with salt and pepper.
- Beat in additional buttermilk if dry.
- NOTE: Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.
- Sprinkle chopped fresh parsley around edge.
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