Buttermilk Mashed Potatoes

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

Smash potatoes chunky and rustic, or mash them silky smooth.

Hands-on time: 25 minutes
Total time: 1 hour 5 minutes
Yields: Makes 6 servings


2 1/2 pounds russet potatoes, peeled and cubed

1 1/2 cups milk

1 cup butter, softened

1 1/2 cups buttermilk

How to Make It

Preheat oven to 225°. Place potatoes in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and spread potatoes in a parchment paper-lined jelly-roll pan. Bake 15 minutes.

Bring milk and butter to a simmer over medium heat. (Do not boil.)

Transfer potatoes to a large bowl. Add hot milk mixture; mash potatoes with a potato masher. Slowly add buttermilk, mashing to desired consistency. Add salt and pepper to taste.


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