Buttermilk Mashed Potatoes for Two
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 2
Ingredients
Before You Begin
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.
Instructions
- Place potatoes inmedium saucepan; add cold water to cover by 1 inch and 1/2 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 15-18 minutes. Drain potatoes and return to saucepan set on still-hot burner.
- 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.
Yield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Many buttermilk mashed potatoes recipes remove so much butter that the potatoes taste lean and lack creaminess, and suffer from curdling because of a simple substitution of buttermilk for cream. We restored just enough butter to make our potatoes creamy. Then we determined that we could prevent curdling by adding the melted butter to room-temperature buttermilk, coating the proteins in the buttermilk and thus protecting them from heat shock when added to the hot potatoes.
Before You Begin
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.
Instructions
- Place potatoes inmedium saucepan; add cold water to cover by 1 inch and 1/2 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 15-18 minutes. Drain potatoes and return to saucepan set on still-hot burner.
- 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.
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