Buttermilk Mashed Potatoes

Posted on March 11, 2009. Filed under: side dish |


This has become my standby mashed potato recipe. These are spectacular. They taste so fluffy and rich, and yet aren’t terribly bad for you! The nonfat milk and low fat buttermilk help cut down on the fat. But the butter sort of makes up for it. Although, these do serve a good number of people, so don’t feel guilty.

This is one of Ina Garten’s recipes. Love her!

Serves 6-8
Directions
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup non-fat milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

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.

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