WHY THIS RECIPE WORKS:
Buttermilk mashed potatoes should be both rich and tangy, like a baked potato drenched in butter and sour cream. But simply stirring buttermilk into boiled and mashed potatoes didn’t yield the flavorful results we were after. The key to having the potatoes soak up the buttermilk flavor turned out to be cooking the potatoes directly in the buttermilk, which we thinned with a little water. Buttermilk is acidic, which slows cooking, but a pinch of baking soda balanced the acid so that the potatoes cooked through in a reasonable amount of time. Because simmering the buttermilk dulled its flavor slightly, we added a little reserved buttermilk at the end to revive the tanginess. Don’t be alarmed if the buttermilk looks separated. Once you mash the potatoes into it, the puree comes together.
SERVES: 4
TOTAL TIME: 45 minutes
INGREDIENTS:
- 2 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-inch pieces
- 1 cup buttermilk
- 6 tablespoons water
- 6 tablespoons unsalted butter, cut into 6 pieces
- ⅛ teaspoon baking soda
- Salt and pepper
INSTRUCTIONS:
- Combine potatoes, ¾ cup buttermilk, water, 2 tablespoons butter, baking soda, and ½ teaspoon salt in Dutch oven. Bring to boil over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, until potatoes are tender and paring knife can be slipped in and out of potatoes with no resistance, 20 to 25 minutes.
- Uncover and cook over medium heat until liquid has nearly evaporated, about 3 minutes. Off heat, add remaining 4 tablespoons butter and mash potatoes smooth with potato masher. Using rubber spatula, fold in remaining ¼ cup buttermilk until absorbed. Season with salt and pepper to taste, and serve.
VARIATIONS:
BUTTERMILK MASHED POTATOES WITH LEEKS AND CHIVES
- While potatoes are cooking, melt 1 tablespoon unsalted butter in 8-inch nonstick skillet over medium heat. Add 1 leek, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly. Cook, stirring occasionally, until lightly browned, about 8 minutes. Add leek and 3 tablespoons minced fresh chives to potatoes with buttermilk in step 2.
BUTTERMILK RANCH MASHED POTATOES
- Add ⅓ cup sour cream, 3 very thinly sliced scallions, 2 tablespoons minced fresh parsley, and 1 minced garlic clove along with buttermilk in step 2.
