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Buttermilk Mashed Potatoes Recipe

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From Cooking From a Country Farmhouse by Susan Wyler (Harperperennial Library), About.com Guest

The addition of buttermilk to mashed potatoes lends a delicious tang without adding a lot of fat. The recipe is easily doubled or tripled. I also like to add some chopped fresh chives.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 2 pounds baking potatoes, peeled and cut into 2-inch chunks
  • 3 Tablespoons unsalted butter
  • 1/2 to 2/3 cup buttermilk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Dash of cayenne

Preparation:

In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain into a colander.

Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.)

Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency.

Season the mashed potatoes with the salt, pepper and cayenne.

Yield: 4 servings

Author's notes: If you decide to double or even triple this recipe to feed a large party, you may want to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time. Start them off in a large pot of cold water and bring them to a boil. They'll take about 15 minutes longer to cook, but the skins will just slip off when they are done. Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk.

Recipe Source: Cooking From a Country Farmhouse by Susan Wyler (Harperperennial Library)
Reprinted with permission.

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