In the preperation for another dish, (post forthcoming), I required buttermilk as a marinade but had a bit leftover. I’m not one to leave these things lying about in the fridge. Besides this will make a stellar side for my main dish.
I’ll use Yukon gold here for their creamy texture whence cooked, but Russets or even red potatoes will work. Never let the lack of a specific ingredient stop you from trying a dish.
Mashed potatoes are true comfort food, add a dollop of butter, (if you are me, half a stick), or smother with a rich and meaty gravy, and you have a meal just in itself. The leftovers can be fashioned into so many more meals, truly the dish that keeps on giving.
Mashed potato, mashed potatoes (American and Canadian English) or mashed taters, colloquially known as mash (British English), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. When the potatoes are only roughly mashed, they are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
Most authors recommend the use of “floury” potatoes, although “waxy” potatoes are sometimes used for a different texture. The best-known floury varieties are King Edward, russet, golden wonder, and red rascal.
Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs (notably parsley and chives), spices (notably nutmeg), garlic, cheese, bacon, sour cream, crisp onion or spring onion, caramelized onion, and mustard.
One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato – up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.
Buttermilk Mashed Potatoes
- 3-4 Large Yukon GOld Potatoes ~ 1.5 lb, Scrubbed
- 2 tsp Kosher Salt
- 1 cup Buttermilk Warmed, but not hot
- 1 tbsp Butter Full Fat, Real Stuff
- Ground Black Pepper To taste
- Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat.
- Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
- Drain, and shake dry
- Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to dry the potatoes, slightly.
- Mash the potatos with a potato masher or fork or use a hand mixer
- Beat in 1 cup buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. Adjust the texture with additional buttermilk.
- Beat in the butter, add salt and pepper to taste
Be the first to write a comment.
You must be logged in to post a comment.