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Thursday, September 22, 2016

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

from Vegetarian Cooking for Everyone by Deborah Madison
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3 lbs Yukon Gold potatoes, scrubbed
4-8 tbsp butter
1 c buttermilk, warmed
fresh ground pepper

Place the whole potatoes in a large saucepan, cover with cold water, add 2 teaspoons (or more) salt, and boil until tender, 15-30 minutes, depending on the size of the potatoes.

Drain the potatoes once fork tender and add butter.
I peeled some of the loose skin from the potatoes with my fingers, but didn't make any attempt toward peeling off all of the skin.

Mash the potatoes and butter with a masher (or a hand mixer, food mill or ricer, though if you use a hand mixer please don't do it in your non-stick teflon-coated pan. That black non-stick will come off in a hurry and will wind up in your potatoes. Gross.)

Gradually mash in the warm buttermilk until the potatoes are smooth, moist, and fluffy.

Season with salt and pepper before serving.

Straightforward recipe and tasty. Buttermilk mashed potatoes have a little bit of a twang not normally tasted in mashed potatoes and I liked it. Definitely going to use buttermilk with potatoes again. Next time I'll use more than 4 tbsp of butter. Mashed potatoes should be buttery and these were slim there.

This container of buttermilk? None wasted!!

  • potatoes: $2.07
  • butter: $0.15
  • buttermilk: $0.68
Total: $2.90 or about $0.48 for each of six 1-cup servings.

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