Buttermilk Mashed Potatoes (Melissa d'Arabian) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 large russet potatoes, peeled, halved, and cut into chunks |
1 teaspoon salt, plus extra for cooking water |
3 tablespoons butter |
2/3 cup buttermilk, warmed |
2 green onions, finely chopped |
freshly ground black pepper |
Directions:
1. Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.
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