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Buttermilk Mashed Potatoes

Photo: Quentin Bacon

  • Kosher salt
  • 3 pounds boiling potatoes, such as Yukon Gold
  • ½ cup whole milk
  • ¼ pound (1 stick) unsalted butter
  • ¾ to 1 cup buttermilk, shaken
  • ½ teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.  Meanwhile, peel the potatoes and cut them into 1½-inch cubes.  Add them to the boiling water and bring the water back to a boil.  Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the whole milk and butter in a small saucepan, making sure it doesn’t boil.  Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander.  Place a food mill fitted with a small disk or blade over a heatproof bowl.  Pass the potatoes through the food mill, turning the handle back and forth.  As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula.  Add enough buttermilk to make the potatoes creamy.  Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.  To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.  You can add a little extra hot milk to keep them creamy.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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