Buttermilk Mashed Potatoes
Use buttermilk instead of regular milk to add richness to your mashed potatoes.
- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6
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- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6
Ingredients
2 pounds Idaho or Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped scallions
Directions
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes pass them through a ricer or food mill after peeling). Mash the potatoes with the buttermilk and butter using a fork or potato masher. Stir in 2 teaspoons salt and a few grinds of pepper. Sprinkle with the scallions.
