Recipe courtesy of Ina Garten
Save Recipe Print
Buttermilk Mashed Potatoes
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
2 to 3 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

"The Best Mashed Potatoes"

Recipe courtesy of The Neelys

Buttermilk Biscuits

Recipe courtesy of Tyler Florence

Buttermilk Pancakes With Vanilla Bean-Berry Syrup

Recipe courtesy of The Neelys

Portuguese One Pot Chicken and Potatoes

Recipe courtesy of Rachael Ray

Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

Recipe courtesy of Brad Sorenson

Browse Reviews By Keyword

          Latest Stories