You’re going to get a rare double post from me today! This one is coming in the wee morning hours (because I didn’t get home from work until after midnight), and I have a great Soul Food Sunday post coming up later in the afternoon. I felt that this one couldn’t wait because I know it’s a Thanksgiving favorite for so many.
I actually can’t believe I’ve never shared this recipe on the blog before!!! Mashed potatoes was one of the very FIRST things I ever learned how to make in the kitchen (along with fried catfish and chili…). They’re actually really simple to make and are basically fail proof if you use good ingredients.
I remember that when I was in high school I watched a Food Network special on potatoes and they were featuring this restaurant in France that was supposed to have the best mashed potatoes in the world. The chef explained the recipe, which actually contained MORE BUTTER THAN POTATOES. At that time I wasn’t really thinking of my health, and so the next time I made mashed potatoes for my family I did equal parts potato and butter to see if the French method really worked. Verdict? Potatoes can apparently withstand any amount of butter you want to add to them, and it does make them incredibly delicious. But the truth is that you don’t need all that butter to make incredible mashed potatoes. You only need a little. 😉
Buttermilk Mashed Potatoes
by
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: side American
Ingredients (serves 6-8)
- 2 lbs. yukon gold potatoes (about 5 medium potatotes)
- 1/4 c. butter
- 1/4 c. cream cheese
- 1 c. buttermilk at room temperature
- salt and pepper to taste
Instructions
Peel and cube your potatoes and put them in a pot of cold water.
Heat to a boil over medium heat, then cover an boil until the potatoes are fork-tender, around 30 minutes.
Drain the potatoes then place them in a large bowl.
Add the butter and cream cheese and mash everything together with a potato masher (the butter and cream cheese will melt as you mash the potatoes). Mash the potatoes until it’s as smooth as you can get them.
Using a hand or stand electric mixer with the whisk attachment, whip the potatoes while slowly adding the buttermilk. You can add more milk if the potatoes are too thick for your liking (it’s just one of those things you need to judge by eye). Whip until the potatoes are very smooth.
Salt and pepper to taste and serve warm.
I like to add a little pad of butter at the end just for good measure. We actually enjoyed these with a delicious Pioneer Woman pot roast.
Doesn’t get much more classic than this!
Thanks for reading!
-Lauren
4 Responses
Miranda @ Biting Life
Those buttermilk mashed potatoes look goooooood! I think I’m going to use them for my Thanksgiving mashed potatoes this year. I was looking for a good recipe to use and I think I found the one! 🙂
Miranda @ Biting Life
Just made these this morning for my family’s Thanksgiving dinner. They’re SO good!!! Probably the best mashed potato dish I’ve ever eaten. And that’s saying something because I’m really not a huge fan of mashed potatoes. Thanks for the recipe!!
Lauren
YAY! I’m so glad you enjoyed them! 🙂
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