Creamy Buttermilk Mashed Potatoes

Name: Creamy Buttermilk Mashed Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: American
Ingredients: 1 ¾ lb Yukon Gold Potato (1 3/4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks (you’ll have about 1 1/2 pounds of potatoes post peeling)); 2 tsp Kosher Salt (2 teaspoons kosher salt); ¾ cup Buttermilk (3/4 cup buttermilk, room temperature, see notes above); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); 0 pieces Black Pepper (Freshly ground black pepper); 0 pieces Sea Salt (Flaky sea salt, if you have it); 3 tbsp Olive Oil (3 tablespoons olive oil); 4 cup Scallion (4 scallions, thinly sliced, to yield a heaping half cup or so); ¼ tsp Red Pepper Flakes (1/4 to 1/2 teaspoon crushed red pepper flakes — up to 0.5); 2 tbsp Cilantro (2 to 4 tablespoons finely chopped cilantro — up to 4)

Creamy Buttermilk Mashed Potatoes - Side Dish (American)

70 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Place the potatoes and the 2 teaspoons of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving at least 1/4 cup of the cooking water — I like to reserve at least a cup of the cooking liquid.
2Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little. (See notes above if using a ricer or food mill.) Add the buttermilk, ¼ cup of the reserved cooking liquid, pepper to taste, and a pinch of sea salt. Mash the potatoes with a potato masher until you have a coarse purée. Add the butter and mash again. Once the potatoes are as mashed up as possible you can switch to a wooden spoon or spatula and beat them further. Taste. Add more sea salt and pepper to taste. Thin with more reserved cooking liquid if desired.
3To make the herby sizzle:
4Heat the oil, scallions, crushed red pepper flakes, and cilantro in a small skillet or saucepan over medium heat. Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle. Season with a pinch of sea salt and remove from the heat.
5To serve
6Transfer half of the potatoes to a serving dish. Use the back of a spoon to swoosh the potatoes around a bit, creating peaks and valleys. Spoon the herby oil over top, allowing the oil to pool in the crevices. Crack more pepper over top and, if you wish, season with another pinch of sea salt.