I’m going to let you in on a weird fact about me. I don’t like baked potatoes. You’ll never see me eating one. I prefer my potatoes mashed, so I’m sharing this Buttermilk Mashed Potatoes recipe with you today.
When Mike was helping me cook different side recipes to share leading up to Thanksgiving, mashed potatoes was immediately on the list. When we tested this recipe by Martha Stewart, it was way too good not to share on here.
I’ve never made mashed potatoes using buttermilk before, but it’s an easy switch from milk and tastes extra creamy and delicious. I recommend doubling the recipe if you’re making this side for more than four people and definitely add the chives as garnish at the end. They give off a subtle oniony flavor with a tiny hint of garlic. Perfection!
What’s your favorite way to eat potatoes?
Buttermilk Mashed Potatoes
1 1/2 pounds new potatoes (4 medium), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/4 to 1/2 cup buttermilk
2 tablespoons butter, cut into small pieces
Snipped chives for garnish
1. Place potatoes in a large saucepan; add enough cold water to cover by 2 inches.
2. 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.
3. Drain; place in a large bowl.
4. Mash with a potato masher, then add buttermilk and butter.
5. Season with salt and pepper.
6. Mash until smooth and combined.
7. Garnish with snipped chives.
Note: Double the recipe for larger groups.
All Images © Regan Baroni 2016.