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Buttermilk Mashed Potatoes


Serves four.

  • by from Fine Cooking
    Issue 25

These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.

  • 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
  • 2 Tbs. salt; more for seasoning
  • 2 cloves garlic, peeled and cut in half if large
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces
  • 1/3 cup buttermilk
  • 1/4 cup heavy cream
  • Freshly ground black pepper to taste

Put a large pot of water on high heat. Add the potatoes, salt, and garlic and bring to a boil. Boil just until a skewer can easily penetrate the center of the potatoes, 20 to 30 minutes. Draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes, return them to the pot in which they were cooked, and mash them with a potato masher, leaving them slightly lumpy. Add the butter, buttermilk, cream, salt, and pepper. Gently mix the ingredients into the potatoes with a wooden spoon. Bring the mashed potatoes to the consistency you like by adding a little cooking water if necessary. Season with more salt and pepper if needed and serve.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 17; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 11; Protein (g): protein g 5; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 47; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 870; Cholesterol (mg): cholesterol mg 50; Fiber (g): fiber g 5;

Photo: Ellen Silverman

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