Buttermilk Mashed Potatoes
Creamy, Rich, and tasty. Comfort food at it's finest
Ingredients
- 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
Instructions
- 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
Notes
A riff on my other mashed potato dishes. I happen to have some buttermilk that had to be used and made a happy discovery of how it enhances the taste.
Nutrition
Calories: 160kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 1258mgPotassium: 619mgFiber: 3gSugar: 4gVitamin A: 189IUVitamin C: 25mgCalcium: 86mgIron: 1mg
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