Creamy Buttermilk Mashed Potatoes
Ingredients
The mashed potatoes
-
1 ¾
pounds
Yukon Gold potatoes, peeled and cut into 2-inch chunks
-
2
teaspoons
kosher salt
-
¾
cup
buttermilk, room temperature
-
1
tablespoon
unsalted butter
-
to taste
freshly ground black pepper
-
to taste
flaky sea salt
The herby garnish
-
3
tablespoons
olive oil
-
4
scallions, thinly sliced
-
¼ to ½
teaspoon
crushed red pepper flakes
-
2 to 4
tablespoons
finely chopped cilantro
Instructions
- Boil the potatoes with salt in a saucepan until tender, about 45 minutes, reserving some cooking water.
- Drain the potatoes and return them to the pot over low heat to dry out for a few minutes.
- Add buttermilk, reserved cooking liquid, pepper, and mash until mostly smooth.
- Incorporate butter and mash again, adjusting seasoning as needed.
- For the herby garnish, heat olive oil with scallions, red pepper flakes, and cilantro until sizzling.
- Serve the mashed potatoes topped with the herby oil, creating peaks and valleys.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
10mg
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