Buttermilk Mashed Potatoes
3 pounds Yukon Gold Potatoes, peeled and cut into 1-inch chunks
9 Tablespoons (4 1/2 ounces) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
2 Tablespoons chopped fresh chives
Place the potatoes in a large pot and cover with 1-inch of cold water. Add 1 1/2 tablespoons of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes. Drain potatoes. Mash the potatoes using a ricer or masher. Mix the melted butter and buttermilk in a small bowl. Add the buttermilk mixture to the potatoes and, using a rubber spatula, fold gently until just incorporated. Season with salt and garnish with chives. Serve immediately. Enjoy!
Printed from thegalleygourmet.net