Buttermilk Mashed Potatoes
I’m sure everyone has their own version of their fave mashed potatoes. For years, I really just added butter and sour-cream in it. My dad is also really picky about his mashed potatoes. My mom and I would add sour cream to it, and then we’d tell him that it is only seasoned with butter. Oops, good thing that he doesn’t read my blog! :) When Red and I first started dating, he introduced me to his fave thing to add to his mashed potatoes: goat-cheese! I began then to open my mind about other things to add to it to make it even more delicious. About two years ago, I began baking with buttermilk – and then I started noticing recipes of mashed potatoes with buttermilk. It add creaminess and tang to it like sour cream would, but I actually prefer it. It is light, fluffy, and I appreciated the extra zing from the buttermilk that I don’t get from sour cream. If you have never tried adding buttermilk in your mashed potatoes, I highly recommend it. It may be the next superstar on your holiday table this year.
1 1/2 pounds boiling potatoes
1/4 cup low-fat milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper
In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. 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 disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth (or, alternatively, you can just mash them with hand masher, which I did). As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, 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.
Yield: 2-3 servings
Adapted from Ina Garten via Food Network
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