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 Maritza Delgado
on February 03, 2012
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Creamy and delicious!! This is a great recipe and easy to make.
By chefmommy2011
Oklahoma City, OK
on December 25, 2011
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Delious could not stop eating these !
By SummerLove0
Plantation, FL
on December 19, 2011
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These mashed potatoes were just OKAY. I don't know what went wrong with heating up the milk, buttermilk, and butter together....I put it on low and within a minute or so once the butter was melted into the milk...the milk curdled!!! I put it in my potatoes anyways. I had to cook the potatoes even longer during the simmering process because they weren't even done. I just feel like it needed more of something...like garlic, extra butter, etc. I want to try Alton's garlic mashed potatoes next. I usually love everything from Ina:(.
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