Buttermilk Mashed Potatoes

Sunday Dinner

Brie, Pear, and Pistachio Mini-Phyllo Cups

Roast Chicken
Buttermilk Mashed Potatoes
Brussels Sprouts with Bacon and Herbs

Brown Sugar Custard-Cranberry Tart

If you are a regular reader, this Sunday dinner might look vaguely similar to last week’s menu. I was in the mood for a hearty beef stew, but the brief warm up made that kind of meal a little less desirable. There are certainly no complaints from my family when it comes to roast chicken and potatoes, so they are back on the menu.

How many of you watched your mother or father make mashed potatoes without a recipe? Yeah, me too. It was a little bit of milk and butter and that was that. Nothing wrong with that approach to cooking, but I like to have a recipe that will ensure consistency in taste and texture each time.

Buttermilk is used in lieu of the usual milk or cream. In order to keep the buttermilk from curdling, it must be at room temperature and then combined with the melted butter before folding into the potatoes. I prefer to use my potato ricer to mash the potatoes, but you can use any tool of your choice. Serve them immediately with an extra pat of butter and a garnish of chopped fresh chives. Then watch your family mound these fluffy, creamy, and slightly tangy taters on their plates.

Sunday Dinner one year ago
Sunday Dinner two years ago

Buttermilk Mashed Potatoes

By Nicole Prep: 5 minsCook: 25 minsTotal: 30 mins Servings: 8 Mashed potatoes get a tangy and tasty twist from buttermilk.

Equipment

• Potato ricer

Ingredients 

• 3 pounds Yukon Gold Potatoes, peeled and cut into 1-inch chunks
• kosher salt
• 9 tablespoons (4 ½ ounces) unsalted butter, melted and cooled
• 1 cup buttermilk, at room temperature
• 2 tablespoons chopped fresh chives

Instructions 

1. Place the potatoes in a large pot and cover with 1 inch of cold water. Add 1 ½ tablespoons of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes. Drain potatoes. Mash the potatoes using a ricer or masher. Mix the melted butter and buttermilk in a small bowl. Add the buttermilk mixture to the potatoes and, using a rubber spatula, fold gently until just incorporated. Season with salt and garnish with chives. Serve immediately. Leftovers can be stored and refrigerated in an airtight container for up to 3 days. Enjoy!

Notes

   

Nutrition

Calories: 263kcal, Carbohydrates: 31g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 43mg, Potassium: 763mg, Fiber: 4g, Sugar: 3g, Vitamin A: 479IU, Vitamin C: 34mg, Calcium: 59mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.