Thursday, April 24, 2008

Buttermilk Mashed Potatoes

Ina Garten

  • Kosher salt
  • 3 pounds boiling potatoes, such as Yukon gold, peeled
  • 1/2 cup milk
  • 1/4 pound (1 stick) unsalted butter
  • 3/4 to 1 cup buttermilk
  • 1/2 teaspoon freshly ground black pepper

  1. In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

  2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

  3. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Tim's Rating: 8/10
Liz's Rating: 8/10

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