Perfect Buttermilk Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
Scale
- Kosher salt
- 3 pounds boiling potatoes, such as Yukon gold, peeled
- 1/2 cup whole milk
- 1/4 pound (1 stick) unsalted butter
- 3/4 to 1 cup buttermilk
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil.
- Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, 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 disc/blade over a heatproof bowl.
- Process the potatoes through the food mill, turning the handle back and forth.
- As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
- Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Notes
Adapted From | Ina Garten
Nutrition
- Serving Size: 4-6