Food Network: Buttermilk Mashed Potatoes

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Buttermilk Mashed Potatoes
Recipe courtesy Sally Schneider

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 teaspoon kosher salt, plus 1/2 teaspoon
3/4 cup buttermilk, warmed (not hot)
1 tablespoon unsalted butter
Freshly ground black pepper

Directions
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.

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 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.