Mashed potatoes go well with many holiday dinners, including roast beef and fowl, and are a delicious comfort food for your dinner. Try taking them out of the ordinary by adding a little buttermilk, and really enhance the bland flavor with buttermilk overtones.
While it is common to heat milk when you are mashing potatoes, you should not heat buttermilk, as it breaks down. Just make sure the potatoes are hot when you beat them, and serve them right away.
- 2 large russet potatoes
- 3 Tb butter
- ¼ cup buttermilk
- Salt and pepper
Peel the potatoes and cut them in half, or if very large in quarters. Cover with salted water and cook for about 20 minutes, until they are soft and cooked through, but not falling apart.
Drain the potatoes and place in a mixer bowl with the butter. Beat in the butter and add the buttermilk.
Serve at once. Serves 2-4.