Creamy Buttermilk Mashed Potatoes (With the Perfect Tang!)

Name: Creamy Buttermilk Mashed Potatoes (With the Perfect Tang!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Buttermilk (1 - 1½ cups buttermilk (as needed, and room temperature) — up to 1.5); 3 lb White Potatoes (3 pounds potatoes (russets or Yukon gold, peeled (if russets) and quartered)); 3 tbsp Table Salt (3 tablespoons salt for boiling the potatoes (or 1 tablespoon per pound)); 1 tsp Kosher Salt (1 teaspoon kosher salt (to taste)); ¾ cup Unsalted Butter (3/4 cup unsalted butter (1½ sticks)); ¼ tsp Black Pepper (1/4 - 1/2 teaspoon freshly cracked black pepper (to taste) — up to 0.5); 0 pieces Herbs (herbs, black pepper & more butter (for garnish (optional))) — optional

Creamy Buttermilk Mashed Potatoes (With the Perfect Tang!) - Side Dish,Sides (American)

40 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Set out the buttermilk. Remove buttermilk from the refrigerator so it can come to room temperature.
2Cook the potatoes. Place quartered potatoes in a large pot and cover with cold water by about an inch. Add about 1 tablespoon of kosher salt per pound of potatoes. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender.
3Melt the butter. While the potatoes cook, melt butter in a small saucepan over low heat or in the microwave. Keep warm.
4Drain and dry. Drain the potatoes well and return to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
5Rice or mash the potatoes. Pass the hot potatoes through a potato ricer, or mash by hand into a large bowl or back into the pot.
6Add butter and buttermilk. Pour the hot melted butter over the riced potatoes and stir gently to combine. Add the room temperature buttermilk, starting with about 1 cup and adding more as needed to reach your desired consistency.
7Season and serve. Taste and season generously with salt and pepper. Transfer to a serving bowl, top with a pat of butter, and garnish with fresh chives or parsley if desired. Serve immediately.