Buttermilk Mashed Potatoes

Show: Barefoot ContessaEpisode: It's Friday Night Again

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
15 min
Level:
Easy
Yield:
2 to 3 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

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Comments & Reviews

recipe Buttermilk Mashed Potatoes
Linda San Bernardino, CA 01-24-2010
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Restaurant quality...wait...BETTER!
Rated: 5 stars out of 5

I love to try different things and surprise my boyfriend! I had never made mashed potatoes (I'm a new cook :)) and wanted to... try. I chose this recipe because I trust Ina. I was a bit worried because I didnt have the food mill. I just mashed the potatoes up with a fork, trying not to over mash them. They came out oh so creamy. I'll probably add less salt or add to taste because I thought the potatoes were just a little too salty. My boyfriend loved them. We loaded our potatoes by adding bacon, cheese, chives, and sour cream....YUM YUM YUM Thanks Ina!Read more
recipe Buttermilk Mashed Potatoes
Christine San Ramon, CA 01-04-2010
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Another Ina Favorite
Rated: 5 stars out of 5

Made these last night and what a hit. The kids wanted them for lunch too! I don't have a ricer or any other gadgets for... mashing potatoes - I just used my mixer. They were perfectly creamy.Read more
recipe Buttermilk Mashed Potatoes
SANDRA Sierra Madre,, CA 01-02-2010
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More than simple and basic!
Rated: 5 stars out of 5

I've made Ina's buttermilk potatoes many times. Just that instead of a food mill I use my potato ricer. Of course you can use... an electric mixer or mash by hand, but steaming off extra liquid in the pan and then using a ricer or food mill pretty much ensures that you will not over beat the potatoes. With the ricer or mill, the potatoes go thru the mashing process only once to give an even texture. Over beating releases too much starch, and thus you can end up with a gooey mess. Heating the milk and butter helps the flavors penetrate and also helps keep the potatoes from getting cold. So many reasons this recipe is more than just simple and basic. Thank you, Ina!Read more
recipe Buttermilk Mashed Potatoes
Vickie Greensboro, NC 12-29-2009
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comfort food at its best
Rated: 5 stars out of 5

These potatoes always get raves and requests for my "secret." In addition to the Yukon Gold potatoes and the buttermilk, I... always cook the potatoes in chicken broth. It adds an extra layer of subtle flavor but doesn't taste "chicken-y" at all.Read more
recipe Buttermilk Mashed Potatoes
gail greenville, SC 12-22-2009
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nice, basic recipe
Rated: 4 stars out of 5

This is a good recipe, but I have found that using baking potatoes and baking them instead of boiling make a superior, more... creamy mashed potato. I think it's because the drier potato flesh will absorb more of the milk, making for a less watery mixture. Just bake the potatoes until completely cooked. Cut in half lengthwise, and holding a half in a towel, use a spoon to scoop the flesh into a bowl. Then proceed with Ina's recipe from there. I think you will agree that it improves on an already good thing.Read more
recipe Buttermilk Mashed Potatoes
dana belton,, TX 11-29-2009
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My First! GREAT!
Rated: 5 stars out of 5

My son went to camp, and he decided he loved mashed potatoes. I had never made them before because of the high fat content. ... We have lots of tricks to use on this recipe. Fat free milk, lowfat butter, and buttermilk (which most people don't realize is low in fat). It turned out great! My son loved it. The Reviewers that complained about it being soupy need to review Emeril's tips on mashed potatoes. He cooks out extra moisture (smart guy!). Thanks Food Network! Read more