Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Level:
Easy

Ingredients
  • 2 pounds whole russet or Yukon gold potatoes
  • Kosher salt
  • 1 stick softened butter or 1/2 cup extra-virgin olive oil
  • 1 cup buttermilk
  • Freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 cup shredded cheddar cheese
Directions

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.

Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.

Photograph by Yunhee Kim


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