I love the tang that a bit of buttermilk lends to these buttermilk mashed potatoes (provided they’re also made with delicious butter).
By Yankee Magazine
Oct 07 2016
Buttermilk Mashed PotatoesPhoto Credit : Elizabeth Cecil
I love the tang that a bit of buttermilk lends to these buttermilk mashed potatoes (provided they’re also made with delicious butter). If you like creamier potatoes, add more of the liquid; if you like them firmer, add less.
3 1/4 lbs. Russet potatoes, peeled and cut into 1 1/2-inch chunks
2 tablespoons kosher salt, plus more to taste
6 tablespoons salted butter
3/4 cup whole or 2% milk
3/4 cup buttermilk
1/2 teaspoon freshly ground black pepper
Put chopped potatoes in a large pot with 2 tablespoons salt and enough cold water to cover by an inch. Set over high heat and bring to a boil, then reduce heat to a gentle simmer and cook until they can be pierced easily with a fork, 15 to 20 minutes. Meanwhile, melt the butter with the milk and buttermilk in a small pot over low heat.
Drain potatoes of all but a 1/3 cup of cooking liquid and partly mash, then add enough of the warm milk mixture to reach your desired thickness, mashing as you go until smooth. (You can also run the potatoes through a ricer or food mill.) Season with pepper and additional salt to taste. Serve hot.