Buttermilk Mashed Potatoes
Mashed potatoes are a must at Thanksgiving and if you don’t already have a favorite recipe, I urge you to give these Buttermilk Mashed Potatoes a try! They’re heavenly!
Lusciously smooth and rich with a lovely little tang from the buttermilk!
The ultimate comfort food!
And truly a turkey day classic!! YUM!!!
**Full disclosure: these spuds will probably not be making an appearance at our holiday festivities but only because my mom is the queen of mashed potatoes and we sort of can’t imagine a Thanksgiving without her version, which is not even really a recipe—just boiling potatoes and mashing them with lots and lots of butter but somehow when she does it magic happens, lol!
Buttermilk Mashed Potatoes
Makes 4- 6 servings
Prep Time: 15 minutes; Cook time: 25 minutes, plus mashing time
Ingredients
2 pounds Yukon Gold potatoes, peeled, quartered and cut into small pieces (about 1-inch cubes)
1 ¼ cups well-shaken buttermilk, divided
6 tablespoons water (yes, that’s right, this is all you need to cook the potatoes)
4 tablespoons unsalted butter, cut into 4 pieces, divided
½ teaspoon sea salt
½ teaspoon baking soda
Black pepper
The Recipe
1. Place the potatoes, ¾ cup buttermilk, the water, 2 tablespoons of the butter, salt and baking soda in a Dutch oven or large saucepan that has a lid. Bring to a boil over medium-high heat. Cover the pot and lower the heat to medium-low and let the potatoes simmer, stirring every now and then, until the potatoes are fork tender, about 20-25 minutes.
2. Uncover the pot and cook over medium heat until pretty much all the liquid is gone, 2-3 minutes. Remove the pot from the heat and add the remaining 2 tablespoons butter and mash with a potato masher. Now use a rubber spatula to fold in the remaining ¼ cup buttermilk and season to taste (but not too much) with additional salt and pepper.
Enjoy!
Note: Recipe adapted from The Side Dish Bible by America’s Test Kitchen. I tinkered a little and cut down on the butter.
