+

Buttermilk Mashed Potatoes

Ingredients (4)

  • 8 pounds russet potatoes
  • 3/4 cup heavy cream
  • 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
  • 1 cup buttermilk, at room temperature
Try Amazon Fresh
Nutritional Information
  • Calories419
  • Fat14.02g
  • Saturated fat8.72g
  • Trans fat0.28g
  • Carbs67.25g
  • Fiber4.72g
  • Sugar3.93g
  • Protein9.01g
  • Cholesterol43.75mg
  • Sodium72.41mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Buttermilk Mashed Potatoes

You know why mashed potatoes in good restaurants taste better than yours? Copious amounts of butter and cream are a start, but a special technique is also used. This is the way I learned to make mashed potatoes in every restaurant I ever worked in. The rules: Don’t cut the potatoes too small (they’ll absorb too much water); start with cold water and salt the heck out of it; let the potatoes “steam dry” after you drain them; for the best texture, use a food mill; and don’t overmix the potatoes (they’ll get gluey!). Enjoy.

What to buy: Russet potatoes work best for mashers, but Yukon Golds are great, too.

Buttermilk gives these potatoes a nice tang that’s great with our Bourbon-Cream Gravy. Be sure to keep the buttermilk at room temperature and add it at the end. Heating it causes it to separate.

This recipe is perfect for your Thanksgiving dinner.

Tips for Christmas

Instructions

  1. 1Peel and halve potatoes lengthwise. Cut each half into quarters. Place cut potatoes immediately into a large pot filled with cold water to prevent oxidation. Add more cold water to cover potatoes by at least 4 inches. Season water well with salt (it should taste like salt water).
  2. 2Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
  3. 3Drain potatoes in a large colander and let them sit, undisturbed, to steam dry for about 5 minutes. (Steam drying allows much of the excess moisture to evaporate from the potatoes, so you can add more cream and butter later!) Taste the potatoes to see how salty they are.
  4. 4Meanwhile, heat cream and butter in a small saucepan over medium heat until mixture is hot and butter is melted; do not boil. Remove from heat and season with freshly ground black or white pepper, and, if necessary, salt.
  5. 5Pass cooked potatoes through a food mill or potato ricer into a large pot. Pour hot cream-and-butter mixture into potatoes and fold in using a large rubber spatula. Fold in room-temperature buttermilk, being careful not to overwork potatoes.
  6. 6Taste potatoes, and, if necessary, adjust seasoning.
Load Comments

Recommended from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...