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.
Serves 4.
Grade: A
You score major bonus points for leaving the skins on the potatoes! Gotta love it!
ReplyDeleteI second that emotion!
ReplyDeleteusing buttermilk in mashed potatoes is one of my favorite tricks. it brings a lot of flavor without a lot of fat, like butter and cream would.
ReplyDeletep.s., lis, is that a maltese face on the far left of your picture? yay maltese!
hehe no, he's a lhasa apso =)
ReplyDelete