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If you’re looking for a super basic Buttermilk Mashed Potatoes recipe, you’re in luck my friends! These are soooo good! I have a really simple recipe to share with you plus 8 tips on how to get the best results every time.

Simple Buttermilk Mashed Potatoes | Side Dish | Winter | Thanksgiving | Vegetarian | Healthy Seasonal Recipes | Katie Webster

How to Make Buttermilk Mashed Potatoes

      • Start with the Right Kind of Potatoes. There are two main types of potatoes, and a lot of variations in each of these categories. The first is a Floury Potato. These are the potatoes that have a thick skin, and fluffy dry interiors. A common example of a Floury Potato would be a Russet. The Second is a Waxy Potato. These are thin skinned varieties that have moist and creamy interiors. A common example of these would be a Yukon Gold. While floury potatoes are best cooked with dry heat cooking methods (like baking), waxy potatoes are best used for wet heat cooking methods (like steaming or boiling.) Therefore, for mashed potatoes you want to use waxy potatoes. I used Yukon Gold potatoes. I did this because I only buy Organic potatoes, and when I went to the store the largest potatoes that were thin-skinned and Organic were the Yukon Golds. {Tip: buy larger potatoes to make it easier to peel.}Simple Buttermilk Mashed Potatoes | Side Dish | Winter | Thanksgiving | Vegetarian | Healthy Seasonal Recipes | Katie Webster
      • Cut them into the same size. After you peel the potatoes cut them into big chunks that are roughly the same size. Doing that will ensure that they will cook evenly. If you have some small pieces and some big pieces, the small pieces will be over-cooked and fall apart by the time the big pieces are ready. In this recipe, I cut my potatoes into 1 ½ -inch to 2-inch pieces.
      • Use cold water to start. This is something I learned in culinary school. This also helps with the potatoes cooking evenly. When you bring the potatoes up to temperature with the water they cook more evenly.
      • Salt your water. In this recipe I call for 2 teaspoons of table salt. Which is a ton! But more than half of that goes into the cooking water. Then it gets poured out with the cooking water. Salting the water helps the potatoes become more salty at the beginning, so you can add less later.
      • Test for doneness. Getting creamy and tasty results is directly proportionate to how the potatoes are cooked, over-cooking (or-under cooking) are both no-nos. Tip 2 and 3 will be really important in this goal. But testing for doneness is also important. To do so, dip a fork down into the pot of boiling potatoes, and press it into one of them. If the fork slides in easily and meets little resistance on the way out, the potatoes are ready. If the fork doesn’t go in easily, then your potatoes are still not cooked in the center. Also note, if you’re seeing small pieces of potatoes breaking off and the pot is full of disintegrating potatoes, you’ve either over-cooked them or there are smaller pieces that are over cooked. Also floury potatoes will do this in boiling water.Simple Buttermilk Mashed Potatoes | Side Dish | Winter | Thanksgiving | Vegetarian | Healthy Seasonal Recipes | Katie Webster
      • Add in softened butter. I add in the softened butter first as I start to mash because the potatoes are at their hottest, and the butter melts in very quickly. Because I don’t want to blow my calorie budget on mashed potatoes, I keep the amount of butter in check.
      • Add buttermilk gradually. Because different varieties of potatoes absorb different levels of moisture, I recommend adding the buttermilk into the mashed potatoes in steps. That way you wont run the risk of making them too wet and gloppy. When potatoes are over cooked, they become saturated and wont take on as much buttermilk. {Note: floury potatoes take on much more liquid when used for mashed potatoes as well. My fellow culinerd Alton Brown, with whom I usually agree, suggests this is why you should use them- so that you can add in the max amount of cream and butter. I disagree since I want less fat added in.}
      • Use white pepper. This is optional, but I really think it makes a difference in the flavor and appearance. I buy it pre-ground and use it a lot. If you don’t have it you can use black pepper, but it will make black specks.

 

LINK LOVE

These Potato Mushroom and Pea Pierogies from Vanilla and Bean are so gorgeous!

These Vegan Dirty Chai Detox Bowls from Cotter Crunch are calling my name!

Genius idea from Bakeaholic Mama: Eggnog Pumpkin Pie!

I want to pop one of these Pumpkin Kale Arancini right in my mouth via Cake Over Steak.

Creamy Garlicky Pasta with Charred Broccoli and Figs from Dolly and Oatmeal. Just the name alone makes my mouth water, but the photos are even better!

Perfect for cold season: Home-made wonton soup via RD Lindsay Jang

I want this Winter Vegetable Breakfast Skillet, like every single day. Via Flourishing Foodie

 

Get more THANKSGIVING RECIPES here. Get my Healthy Thanksgiving Planner here.

Happy Cooking!

~Katie

 

simple buttermilk mashed potatoes
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Prep Time: 30 minutes

Total Time: 1 hour

Yield: 7 cups, 12 servings

Calories per serving: 136

Fat per serving: 5 g

Saturated fat per serving: 3 g

Carbs per serving: 21 g

Protein per serving: 3 g

Fiber per serving: 1 g

Sugar per serving: 1 g

Sodium per serving: 396 mg

simple buttermilk mashed potatoes

If you’re looking for a super basic Buttermilk Mashed Potatoes recipe, you’re in luck my friends! These are so good and are the perfect Holiday kid friendly side dish! Plus 8 tips on how to get the best results every time.

Ingredients

  • 3 pounds organic thin-skinned “waxy” potatoes, peeled and cut into 2 inch pieces
  • 2 teaspoons salt, divided
  • 5 tablespoons unsalted butter, softened
  • 1 cup non-fat buttermilk, divided
  • ¼ teaspoon ground white pepper
  • Chopped chives or parsley for garnish

Instructions

  1. Place potatoes in a large saucepan. Cover generously with cold water. Add 1 ¼ teaspoon salt. Place saucepan over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to19 minutes.
  2. Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Alternatively rice them into a bowl and add butter afterwards. Add the remaining ¾ teaspoon salt, ½ cup buttermilk and white pepper and continue mashing. Gradually add more buttermilk as you mash to achieve desired consistency. Keep warm until serving.
http://www.healthyseasonalrecipes.com/simple-buttermilk-mashed-potatoes/