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 removes any excess liquid from your mashed potatoes and prevents them from being too soft and liquidy.
If you want finer potatoes, use a potato ricer instead of a masher.

How to make buttermilk if in a pinch

Buttermilk is a fermented milk, traditionally the liquid left after churning butter. Sometimes, it is not easy to find buttermilk at your local grocery stores, so instead of driving from store to store, you can make it at home with two simple ingredients, which I am sure you already have in your pantry.

All you will need is vinegar or lemon juice and milk.

One tablespoon of lemon juice or white vinegar with enough milk to measure 1 cup. Stir to combine and let it rest for 5 to 10 minutes before using. You will see some curdling, but that will go away once you stir it again.

Nutrition

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