Thanksgiving – Buttermilk Mashed Potatoes
From The Gallery
Fresh chives and garlic add a savory taste to these smooth and creamy potatoes. This homemade recipe takes only 30 minutes from start to finish, making your mashed potato side dish something you don’t need to stress over. Enjoy the smiles and wows.
4 pounds Yukon gold potatoes, peeled and cut into chunks
1 cup buttermilk
1/2 cup milk
1/2 cup butter
2 cloves garlic, minced
1/4 cup chopped fresh chives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the potatoes in a Dutch oven with cold water to cover and 1 tablespoon salt. Bring the water to a boil over medium-high heat, turn the heat to medium-low, and simmer, uncovered, 10 to 15 minutes or until the potatoes fall apart easily when pierced with a fork.
Meanwhile, in a small saucepan heat the buttermilk, milk, butter, and garlic over low heat. Make sure it doesn’t boil. Keep the liquid warm until the potatoes are done.
Drain the potatoes in a colander, then transfer them to a large bowl. Using an electric mixer, whip the potates while slowly pouring in the hot buttermilk mixture. Add enough of the mixture to make the potatoes creamy. You may need more or less buttermilk depending on how dry or wet the potatoes are. Mix in the chives, 1 teaspoon salt, and pepper. Season to taste. Garnish with additional chives, if desired.
Makes: 20 servings
Serving Size: 1/2 cup
Yields: 10 cups
Total Time: 30 mins