Buttermilk Mashed Potatoes

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
  • Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
  • Add them to the boiling water and bring the water back to a boil.
  • Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) 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 disk or blade over a heat-proof bowl.
  • Pass 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 rubber spatula.
  • Add enough buttermilk to make the potatoes creamy.
  • Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
  • To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
  • You can add a little extra hot milk to keep them creamy.
  • Enjoy!
  • The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.
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