Tuesday, November 17, 2009
Thanksgiving-Worthy Buttermilk Mashed Potatoes
Is there any better comfort food than mashed potatoes? I have made these Buttermilk Mashed Potatoes from Ina Garten's Barefoot Contessa at Home two times in as many weeks. After the first bite I deemed them Thanksgiving worthy.
I love using Yukon Gold potatoes and their butteriness comes through in this dish. The buttermilk adds a creamy tang and smooths out the consistency of the potatoes perfectly. Ina recommends using a food mill to mash the potatoes and it just so happens I have one (one of my favorite garage sale finds ever!) I have used both the fine and coarse blades on the mill and prefer the fine blade for a lighter, creamy potato.
A heaping bowl of these potatoes with pools of melted butter will fit in beautifully on your Thanksgiving table this year!
Buttermilk Mashed Potatoes
Barefoot Contessa at Home by Ina Garten
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.