Buttermilk Mashed Potatoes
By America's Test KitchenPublished on September 12, 2011
Time
45 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-inch pieces6 tablespoons unsalted butter, cut into pieces1 cup buttermilk 6 tablespoons water ⅛ teaspoon baking soda Salt and pepper
Before You Begin
Don’t be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.
Instructions
- 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.
- Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.
Time
45 minutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-inch pieces
6 tablespoons unsalted butter, cut into pieces
1 cup buttermilk
6 tablespoons water
⅛ teaspoon baking soda
Salt and pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-inch pieces
6 tablespoons unsalted butter, cut into pieces
1 cup buttermilk
6 tablespoons water
⅛ teaspoon baking soda
Salt and pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-inch pieces
6 tablespoons unsalted butter, cut into pieces
1 cup buttermilk
6 tablespoons water
⅛ teaspoon baking soda
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Cooking our Buttermilk Mashed Potatoes directly in buttermilk thinned with a little water helped them to soak up the flavor. As the potatoes cooked, the buttermilk began to separate, but once we mashed the potatoes, the problem disappeared. Simmering the buttermilk dulled its flavor slightly. We found adding a little reserved buttermilk at the end brought back the missing tang.
Before You Begin
Don’t be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.
Instructions
- 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.
- Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.
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