Buttermilk Mashed Potatoes

By cserumga

- From Cook's Country Magazine, March 2010

- Serves 4

Ingredients

• 2 lbs Yukon gold potatoes, peeled, quartered, and cut into 1/2-inch pieces
• 6 T unsalted butter, cut into pieces
• 1 c buttermilk
• 6 T water
• 1/8 t baking soda
• salt and pepper

Preparation

Step 1

1. Cook potatoes:
Add potatoes. 2 tablespoons butter, 3/4 cup buttermilk, water baking soda, and 1/2 teaspoon salt to Dutch oven and stir to combine. Bring to boil, cover and reduce heat to low. Simmer, stirring occasionally until potatoes are nearly tender. 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.


2. Mash Potatoes:
Off heat, add remaining butter to pot and mash with potato masher until smooth. Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.

Notes: to cook in Instant Pot, use Manual setting for 8 minutes with quick release.