Buttermilk Mashed Potatoes

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 large russet potatoes, peeled, halved, and cut into chunks
  • 1 teaspoon salt, plus extra for cooking water
  • 3 tablespoons butter
  • 2/3 cup buttermilk, warmed
  • 2 green onions, finely chopped
  • Freshly ground black pepper
Directions

Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.


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    This recipe is featured in:

    The Best Kwanzaa Recipes