Buttermilk Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is my favorite mashed potato recipe. These mashed potatoes taste as if they contain a great deal more fat than they do. I use buttermilk to mash the potatoes because it has a natural creaminess yet is far lower in fat than milk or cream, and I add a small amount of butter at the end, only after the potatoes have absorbed the liquid. The butter stays on the surface of the potatoes, its flavor readily discernible, imparting a truly rich finish. Be sure to use fine-textured, thin-skinned potatoes like Yellow Finns or Yukon Golds, which become extremely creamy when mashed. If made with baking potatoes, the result will be grainy and watery. Ingredients:
1 1/4 pounds thin-skinned potatoes, such as yellow finns or yukon golds, peeled and cut into 2-inch chunks if large |
1 1/2 teaspoons kosher salt |
3/4 cup buttermilk, warmed (not hot) |
1 tablespoon unsalted butter |
freshly ground black pepper |
Directions:
1. Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.
2. Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.
3. In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.
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