At left, buttermilk mashed potatoes accompanied with meatloaf and veggies.
The word "buttermilk" in a recipe always sucks me in. Buttermilk pancakes? Yep. Buttermilk. Buttermilk fried chicken? Yes, please. Buttermilk mashed potatoes? Definately!
Unfortunately, these are good but not as good as I expected them to be. They're a bit creamier than regular milk would be, and certainly have a hint of that buttermilk tang, but nothing out of the ordinary.
Buttermilk Mashed Potatoes
1 1/2 pounds red potatoes, cut into 1-inch chunks
Coarse salt and ground pepper
1/4 to 1/2 cup buttermilk
2 Tbsp. butter, cut into small pieces
Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until combined.