Buttermilk Mashed Potatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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I got this recipe from the Barefoot Contessa!!! Yummy Ingredients:
kosher salt |
3 lbs boiling potatoes, such as yukon gold, peeled |
1/2 cup milk |
1/4 lb unsalted butter |
3/4-1 cup buttermilk |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
2. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
3. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil.
4. Set aside until the potatoes are done.
5. As soon as the potatoes are tender, drain them in a colander.
6. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth.
7. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
8. Add enough buttermilk to make the potatoes creamy.
9. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
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