Buttermilk Mashed Potatoes

 
© Chris Hester (Flickr Creative Commons user)Recipe by Liz Neumark

© Chris Hester (Flickr Creative Commons user)

Recipe by Liz Neumark

I love buttermilk: its inclusion in a recipe is often enough reason for me to make a dish, and it brings extra flavor with minimal fat. Buttermilk also seems to be a quintessentially country ingredient. We get ours from Hudson Valley dairies; you may find buttermilk at a farmer’s market or even at a specialty store that carries local products. Dairy farmers like Sam Simons, of Hudson Valley Fresh, go to great measure to maintain the purity of their buttermilk and cream. I have great respect for small scale, high quality dairies and I do whatever I can to support them – as much out of self-interest as anything!

Serves 6-8

Ingredients:
3 pounds boiling potatoes, such as Yukon gold, peeled and cut into medium chunks
Kosher salt and freshly ground black pepper to taste
½ cup milk
¼ pound (1 stick) unsalted butter
¾ to 1 cup buttermilk
2 tablespoons chopped fresh chives

Method:
1. Place the potatoes into a large pot with four tablespoons salt and add cold water to cover. Bring the water to a boil, lower the heat and simmer the potatoes, uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil; set aside. As soon as the potatoes are tender, drain them into a colander. Place a food mill fitted with the small blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. Immediately stir in the hot milk-and-butter mixture, using a whisk or a rubber spatula. Add enough buttermilk to make the potatoes as creamy as you like. Season with salt and pepper, transfer to serving bowl and sprinkle with chopped chives to garnish.

 
PotatoCSAPotato, Liz Neumark