Prep Time 15 minutes Cook Time 20 minutes
These mashed potatoes taste incredibly rich and creamy, but have less fat than the usual recipes. The buttermilk imparts a tangy flavor, almost like sour cream, but is much easier on the waistline. Don't forget to include the kids when making this recipe. Most just love to help peel and mash potatoes. The potatoes can be peeled and rinsed up to two hours in advance and kept on the stove, covered with water, until you are ready to cook them.
by Alison Needham
What you'll need
- 1 pound russet potatoes, peeled and cut into 2-inch cubes
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons butter
- 1 tablespoon salt
- salt and pepper to taste
Notes:
Serves 4
How to make it
- Rinse potatoes in a large pot of water, exchanging the water until it becomes clear. This removes excess starch and prevents potatoes from becoming gluey.
- Cover potatoes with fresh cold water and add a tablespoon of salt. Bring them to a boil, then reduce heat a bit and simmer for about 15 minutes, or until easily pierced with the tip of a knife. Drain and return to the pot.
- Mash the potatoes with a potato masher, fork, or hand mixer (for a coarser mash) or a food mill (for a smoother mash). Beat the buttermilk and butter into the potatoes with a wooden spoon until fully incorporated.
