Buttermilk Mashed Potatoes
Buttermilk Mashed Potatoes are so creamy with just a little tang from the buttermilk. They will be a hit at Thanksgiving or for whatever meal you serve them.
- 2 1/2 pounds Yukon Gold or russet potatoes peeled and cut into chunks
- 1/3 cup milk
- 5 tablespoons butter
- 1/3 cup buttermilk warmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place potatoes in a pot and cover with water. Add a teaspoon of salt. Bring to a boil and boil 15 to 20 minutes or until soft. Drain well.
Place butter and milk in a small saucepan and heat over low heat until warm.
Press potatoes through a potato ricer into a large bowl.
Add butter/milk mixture and stir.
Add buttermilk, salt, and pepper and stir to mix well.
If you don't have a potato ricer, you can use a potato masher.
Just gently warm the buttermilk or it will curdle when you add it to the potatoes.