Buttermilk Mashed Potatoes
Source of Recipe
From "Barefoot Contessa at Home" by Ina Garten
"Whenever I'm in San Francisco, I have to go to Zuni Café. Judy Rodgers, the amazing founder, told me that her buttermilk mashed potatoes were so popular that whatever she pairs with them on the menu is the most popular dish that night. I came right home and made my version of her famous dish."
List of Ingredients
◦ Kosher salt
◦ 3 pounds boiling potatoes, such as Yukon Gold
◦ ½ cup whole milk
◦ ¼ pound (1 stick) unsalted butter
◦ ¾ to 1 cup buttermilk, shaken
◦ ½ teaspoon freshly ground black pepper
In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1 ½-inch cubes. Add them to the boiling water and bring the water back to a boil. 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 whole 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 disk or blade over a heatproof bowl. Pass 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 rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
Serves 5 to 6