Buttermilk mashed potatoes

Upgrade sour cream to buttermilk for an utterly indulgent experience.
  • Salt
  • 680g boiling potatoes
  • 60ml milk
  • 55g unsalted butter
  • 120ml buttermilk
  • 1/4 tsp freshly ground black pepper
1) In a large saucepan bring 2L of water and 1 tbsp of salt to a boil. Meanwhile, peel the potatoes and cut them into 4-cm cubes.

2) Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

3) Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

4) As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl and mash, or use a potato masher.

5) As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 tsp of salt and the pepper, and serve hot.

6) To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

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