Buttermilk Mashed Potatoes
The ultimate comfort food, Buttermilk Mashed Potatoes offer a creamy, velvety texture that melts in your mouth. Perfect for any occasion, these easy-to-make mashed potatoes will satisfy your cravings and elevate your meals. Make them tonight for a delicious side that everyone will love!
Equipment
- Frying Pan
- Peeler
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 1½ pounds Yukon potatoes
- 2 tablespoons unsalted butter
- 2 medium shallots thinly sliced
- ¾ cup buttermilk well shaken
- 1 tablespoon unsalted butter
- salt to taste
- fresh ground black pepper to taste
Instructions
- 1. Start by peeling and quartering the Yukon potatoes. This step is crucial; smaller pieces cook more evenly and quickly. Place them in a large pot and cover with cold, well-salted water, making sure the water covers the potatoes by about one inch. Salt is essential here to enhance the natural flavor of the potatoes.
- 2. Bring the pot to a gentle simmer over medium-high heat. You'll want to reduce the heat to maintain a soft simmer, cooking the potatoes until they are fork-tender, which usually takes about twenty minutes. Keep an eye on them; you don’t want them to fall apart!
- 3. While the potatoes are simmering, melt 2 tablespoons of unsalted butter in a small saucepan over moderate heat. Once it's melted, add the shallots. Stir frequently and cook until they are softened and deep golden, about eight minutes. This caramelization adds a lovely sweetness to the finished dish.
- 4. When the potatoes are ready, drain them in a colander and return them to the pot. Let them sit for a few minutes to dry out a bit. This step is important to avoid watery mashed potatoes.
- 5. Using a potato masher, mash the potatoes to your desired consistency. I like a mix of smooth and chunky for texture. As you mash, they should start to become fluffy and light.
- 6. Stir in the buttermilk gradually, mixing well to ensure every bit of potato is coated. The buttermilk will add a rich tang and creaminess that makes these mashed potatoes truly special.
- 7. Finally, fold in the caramelized shallots and season with salt and fresh ground black pepper to taste. Remember to taste as you go; adjust the seasoning to your liking for the perfect flavor!
Notes
- Use starchy potatoes: Opt for Yukon Gold or Russet for a buttery texture.
- Adjust seasoning: Taste before serving and add more salt or pepper if needed.
- Caramelizing onions: Cook them over moderate heat and stir frequently for a uniform golden color.
- Drying the potatoes: Remove excess liquid post-draining to prevent a soupy mash.
- Fine mash: Use a potato ricer for an ultra-smooth texture.