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Buttermilk Mashed Potatoes

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Creamy and smooth mashed potatoes made with buttermilk and butter for a rich, tangy flavor.

Ingredients

Scale
  • 4 pounds potatoes, peeled and cut into 1½-inch cubes
  • 4 quarts water
  • 2 tablespoons salt, plus more to taste
  • 1 cup whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup buttermilk
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
  2. Add peeled and cubed potatoes to the boiling water and bring back to a boil.
  3. Lower heat and simmer uncovered for 10 to 15 minutes, until potatoes are tender and fall apart easily when pierced with a fork.
  4. Meanwhile, heat the whole milk and butter in a small saucepan over low heat until the butter melts; do not boil. Set aside.
  5. Drain the potatoes in a colander.
  6. Pass the potatoes through a food mill fitted with a small disk or blade into a heatproof bowl.
  7. Immediately stir in the hot milk-and-butter mixture with a rubber spatula.
  8. Add enough buttermilk to make the potatoes creamy.
  9. Season with 2 teaspoons salt and freshly ground black pepper to taste.
  10. Serve hot. To keep warm, place the bowl over a pan of simmering water for up to 30 minutes, adding extra hot milk if needed to maintain creaminess.

Notes

Use a food mill or potato ricer for the smoothest texture. Adding buttermilk gradually helps achieve the perfect creaminess without making the potatoes too wet. Keep the potatoes warm over simmering water if not serving immediately.

Nutrition

Find it online: https://www.receipster.com/buttermilk-mashed-potatoes/

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