We have mashed potatoes at least once a week at our house. I love homemade mashed potatoes - so does my hubby, and my kiddos can't get enough of them.
I didn't think mashed potatoes could get any better than the traditional recipe I have always used. And, then I made these - Buttermilk Mashed Potatoes - and they proved me wrong.
The buttermilk in these mashed potatoes makes them rich, without making them heavy. And, they taste delicious all on their own, without needing any gravy. They are so, SO good! We had them with Chicken Piccata - and they were a perfect compliment to that dish.
Buttermilk Mashed Potatoes
recipe adapted from Barefoot Contessa at Home...
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
4 tablespoons 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.
As soon as the potatoes are tender, drain them in a colander.
Place 4 tablespoons of butter in bottom of mixing bowl. Add potatoes and 1 tablespoon of salt. Beat with a mixer for 2 minutes. Add milk and beat to combine. Add buttermilk, 1/4 cup at a time and beat until potatoes are creamy. Sprinkle with freshly ground pepper and serve.