Potato: Buttermilk Mashed
by Lishka DeVoss

YIELD 4 servings

INGREDIENTS

DUTCH OVEN (or a deep heavy pot):
2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 tbsp unsalted butter, cut into pieces
3/4 cup buttermilk
6 tbsp water
1/8 tsp baking soda
1/2 tsp salt

INDIVIDUALLY (ready to use after potatoes are cooked):
4 tbsp unsalted butter, cut into pieces
1/4 cup buttermilk
Salt and pepper

PREPARATION

1. Stir and then bring DUTCH OVEN to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender – 20 to 25 minutes.

2. Remove lid and cook over medium heat until liquid has nearly evaporated – about 3 minutes.

3. Turn off heat, add butter and then mash away until smooth.

4. Using rubber spatula, fold in buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.

Updated 2020-04-28

return to top