Versatile Buttermilk Mashed Potatoes
- 2 pounds baking potatoes, peeled and cut into large pieces
- Kosher salt
- ⅓ cup heavy cream
- ⅓ cup buttermilk
- 4 tablespoons unsalted butter at room temperature, cut into 4 pieces
- Freshly ground black pepper
Instructions:
Buttermilk contributes a lightly acid contrast to the rich influence of butter and cream in these straightforward mashed potatoes, but use whole milk if that’s what you want.
- Put the potatoes in a medium saucepan, add cold water to cover by 1 inch, season with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Be careful not to overcook them, or they will become waterlogged.
- Drain, return the potatoes to the pan, and cook over medium heat, tossing a few times until dry, about 5 minutes.
- While the potatoes are still warm, crush them with a potato masher. Alternatively, you can push them through a ricer into a bowl; just don’t let them cool, or they’ll be too gummy to push through the ricer.
- Combine the cream and buttermilk in a small saucepan over medium heat. Heat just to the point of scalding; do not boil. Whisk the butter and the scalded cream mixture into the potatoes. Season with salt and pepper. Serve immediately.