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.
Photo: Buttermilk Mashed Potatoes Recipe

















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By ksaginak
Oshkosh, WI
on May 13, 2013
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Excellent! Creamy! Very easy! Our boys devoured them! Definitely a keeper!
By estelap89
on November 22, 2012
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it was good my 3 kids ate it all it was good with my macaron and with the turkey
By jjh 133
Houston, Texas
on June 07, 2012
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Pay attention, folks! On the show, she says not to heat the buttermilk or it will curdle, just the milk and butter....the recipe says to heat the milk and butter....add to the potatoes, then add enough buttermilk, etc. The buttermilk makes this fantastic, but DO NOT heat it!
Read all 71 reviews