Buttermilk Mashed Potatoes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Buttermilk mashed potatoes are a creamy, tangy twist on the classic mashed potato dish. Add to it perfectly caramelized onions, and your dish is elevated to a new high.

Ingredients

1½ pounds Yukon potatoes, or two medium-size
2 tablespoons unsalted butter
2 medium shallots, thinly sliced
¾ cup buttermilk, well shaken
1 tablespoon unsalted butter
salt and fresh ground black pepper

US - Metric

Instructions

Peel and quarter the potatoes. Combine with cold well salted water to cover by 1 inch in a saucepan. Bring to a simmer, and simmer until tender, about 20 minutes
Meanwhile, melt butter in a small saucepan over moderate heat. Add the shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes in a colander, return to pan, and mash to desire consistency with a potato masher.
Stir in the shallots, buttermilk salt and pepper to taste.

Notes

Use starchy potatoes like Yukon Gold or Russet potatoes to give it a buttery texture.
Adjust the seasoning before serving, and add more salt or black pepper as needed.
Do not rush the process of the caramelized onions. You want to cook them over moderate heat and stir them frequently to achieve that uniform golden color.
I always dry out the potatoes before proceeding with the recipe. This step will remove any excess liquid from your mashed potatoes and prevent them from being too soft and liquidy.
If you wish for finer potatoes, use a potato ricer in lieu of the masher.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.