Thanksgiving-Worthy Buttermilk Mashed Potatoes


Photo: Candace Wafford
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Ingredients

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 cup to 1 buttermilk
1/2 teaspoon freshly ground black pepper

Preparation

1
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil.
2
Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
3
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.
4
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
5
As soon as the potatoes are tender, drain them in a colander.
6
Place a food mill fitted with a small disc/blade over a heatproof bowl.
7
Process the potatoes through the food mill, turning the handle back and forth.
8
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
9
Add enough buttermilk to make the potatoes creamy.
10
Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

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About

Delish mashed potato recipe from the Barefoot Contessa!

Yield:

6.0 servings

Added:

Friday, December 4, 2009 - 2:27am

Creator:

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