Buttermilk Mashed Potatoes
Creamy, tangy mashed potatoes made with buttermilk for a bright finish.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 900 g Yukon Gold or Russet potatoes
- 120 ml buttermilk
- 60 g unsalted butter
- 120 ml whole milk
- 10 g kosher salt
- Black pepper to taste
Instructions
- Peel and chop potatoes into even chunks, rinse to remove excess starch.
- Cover with cold water, add salt, simmer until tender about 15-20 minutes.
- Drain, return to warm pot to dry, then rice or mash until fluffy.
- Warm butter, milk, and buttermilk; add in thirds until desired texture.
- Season with salt and pepper, top with butter, serve immediately.