Buttermilk mashed potatoes

Buttermilk mashed potatoes

By
From
The Potato Cookbook
Serves
4-5 as a side dish

I like to make this mash when I’m baking oven-fried chicken – the tang of the buttermilk paired with potato makes for a decadently rich mash. Make sure you use lots of freshly ground black pepper.

Ingredients

Quantity Ingredient
6 medium floury potatoes, peeled and cut into 3 cm pieces, about 1 kg
1/2 teaspoon salt, for the cooking water
60 grams unsalted butt€er, melted
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, to serve
250ml buttermilk, at room temperature

To serve

Quantity Ingredient
1 tablespoon olive oil
1 tablespoon chopped fresh flat leaf parsley

Method

  1. Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
  2. Mash the potatoes until smooth. Stir in the butter, sea salt and pepper. Add the buttermilk and beat until creamy. Taste and add more sea salt and pepper if needed.
  3. Transfer to a serving dish, drizzle with olive oil and sprinkle with parsley and pepper. Serve immediately.
Tags:
Potato
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