Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar

Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds whole russet or Yukon gold potatoes

  • Kosher salt

  • 1

    stick softened butter or ½ cup extra-virgin olive oil

  • 1

    cup buttermilk

  • Freshly ground pepper

  • 2

    tablespoons chopped fresh parsley

  • 2

    tablespoons chopped fresh dill

  • 2

    tablespoons chopped fresh chives

  • 1

    cup shredded cheddar cheese

Directions

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.


Nutrition

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