Buttermilk Mashed Potatoes

Name: Buttermilk Mashed Potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters buttermilk, at room temperature; 177 milliliters heavy cream; 4 kilograms russet potatoes; 6 Tbsps unsalted butter (3/4 stick), cut into small pieces

Buttermilk Mashed Potatoes might be just the side dish you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 12g of fat, and It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up butter, heavy cream, russet potatoes, and a few other things to make it today.

Instructions

Peel and halve potatoes lengthwise.

Ingredients you will need

Potato

Cut each half into quarters.

Place cut potatoes immediately into a large pot filled with cold water to prevent oxidation.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add more cold water to cover potatoes by at least 4 inches. Season water well with salt (it should taste like salt water).Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.

Ingredients you will need

Potato

Water

Salt

Drain potatoes in a large colander and let them sit, undisturbed, to steam dry for about 5 minutes. (Steam drying allows much of the excess moisture to evaporate from the potatoes, so you can add more cream and butter later!) Taste the potatoes to see how salty they are.Meanwhile, heat cream and butter in a small saucepan over medium heat until mixture is hot and butter is melted; do not boil.

Ingredients you will need

Potato

Butter

Cream

Equipment you will use

Colander

Sauce Pan

Remove from heat and season with freshly ground black or white pepper, and, if necessary, salt.Pass cooked potatoes through a food mill or potato ricer into a large pot.

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White Pepper

Potato

Salt

Equipment you will use

Potato Ricer

Pot

Pour hot cream-and-butter mixture into potatoes and fold in using a large rubber spatula. Fold in room-temperature buttermilk, being careful not to overwork potatoes.Taste potatoes, and, if necessary, adjust seasoning.

Ingredients you will need

Buttermilk