Buttermilk Mashed Potatoes

By kscribner

To achieve the proper texture, it is important to cook the potatoes thoroughly; they are done if they break apart when a knife is inserted and gently wiggled (see photo below). Buttermilk substitutes such as clabbered milk do not produce sufficiently tangy potatoes. To reduce the chance of curdling, the buttermilk must be at room temperature when mixed with cooled melted butter.

Ingredients

• 2 pounds Yukon Gold potatoes , peeled and cut into 1-inch chunks
• Table salt
• 6 tablespoons unsalted butter (melted and cooled)
• 2/3 cup buttermilk , at room temperature
• Ground black pepper

Preparation

Step 1

1. Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan set on still-hot burner.

2. Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/buttermilk mixture to potatoes; using rubber spatula, fold gently until just incorporated. Adjust seasoning with salt and pepper; serve immediately.