Thanksgiving-Worthy Buttermilk Mashed Potatoes
By: Candace Wafford
Published: Friday, December 4, 2009 - 2:27am

Ingredients




Kosher salt

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

Preparation

1 In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. 2 Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. 3 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. 4 Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. 5 As soon as the potatoes are tender, drain them in a colander. 6 Place a food mill fitted with a small disc/blade over a heatproof bowl. 7 Process the potatoes through the food mill, turning the handle back and forth. 8 As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. 9 Add enough buttermilk to make the potatoes creamy. 10 Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

About


Delish mashed potato recipe from the Barefoot Contessa!