Friday, October 27, 2006

Buttermilk Mashed Potatoes

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


Acme Instant Food said...

You score major bonus points for leaving the skins on the potatoes! Gotta love it!

Lis said...

I second that emotion!

maltese parakeet said...

using 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.

p.s., lis, is that a maltese face on the far left of your picture? yay maltese!

Lis said...

hehe no, he's a lhasa apso =)