Fluffy Buttermilk-Mashed Potatoes
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼pounds potatoes (like Yukon Gold), peeled and sliced
- 1teaspoon kosher salt, plus more to taste
- ½cup buttermilk
- ½teaspoon baking soda
- 2teaspoons unsalted butter
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
140 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 409 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
- Step 2
Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely.
- Step 3
Stir in the butter, additional salt and the pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.
Private Notes
Comments
I didn't bother with moving the potatoes to a separate bowl and warming the buttermilk, I just dumped it all in the pot together after draining the potatoes. Added 2 tablespoons instead of teaspoons of butter. And it was fantastic! Very fluffy, light, and creamy. Ideal mashed potatoes.
Yukon Gold potatoes are not good for mashing. They don't "dry out" the way the brown baking potatoes do...
It came out a little more cement-y/thick than some of my guests preferred, especially when cooled. The flavor was nice, but I suggest using a ricer or something to fluff them up.
So I’m 45 years old and have only made mashed potatoes a handful of times in my life, but three things happened: 1) I have a mountain of Yukon Golds from my winter CSA 2) I have buttermilk leftover from a buttermilk pie I baked for Pi(e) Day and 3) Ali Slagle suggested you eat her Habanero Honey Pork Chops and Carrots over mashed potatoes. So I made these. I didn’t add the baking powder because I saw a comment or two about being able to taste it. I poured the cooking liquid into the buttermilk and dumped it into the saucepan of half mashes potatoes, and then added the butter. They are extremely smooth and an excellent canvass for this pork chop dish!! If I were eating something tamer, I’d add Penzy’s Fox Point for a burst of alliums. With the buttermilk and just 2 t butter, these are very virtuous mashes potatoes, and I imagine that I’ll make them again!
I mashed these in an enameled pot in which the enamel had chipped away in one spot, revealing the cast iron of the pot. The potatoes turned gray!! So beware--but otherwise, yes, can make it all on one pot as Kate says in in earlier post.
Any suggestions on non-dairy substitutes?
You could make vegan buttermilk with cashew milk and a few drops of lemon juice or apple cider vinegar to curdle it.