Creamy Buttermilk Mashed Potatoes – Use a Food Mill or Ricer
Are you worried your bland, lumpy mashed potatoes will ruin your celebration meal? Then make my buttermilk mashed potatoes. Using a food mill gets the potatoes so rich and creamy you’ll want to make them this way every time.
5 mistakes to avoid when making mashed potatoes:
Using the wrong type of potato.
Not salting the water.
Starting with boiling water.
Adding cold butter or cream.
Overworking the potatoes.
=== 🍽🍸🥩 RECIPE ===
3 pounds (1.3 kilos) Yukon Gold potatoes
4 ounces (113 g) softened butter
8 ounces (236 ml) Buttermilk at room temperature
1 tablespoon salt
Salt & Pepper
Equipment: Food Mill or Ricer
Peel the potatoes and cut into large dice, trying to keep the pieces close to the same size.
Placed diced potatoes into a large pan and fill with enough water to cover the potatoes. Add 1 tablespoon of salt. Cover, and bring to a boil.
Cook the potatoes until they fall apart easily when pierced with a fork, about 12 to 15 minutes.
While the potatoes are cooking, place a food mill fitted with the medium disk over a large bowl.
Once the potatoes are ready, drain well and pass through the food mill. You may need to do it in batches.
Add the butter and mix with a wire whisk. Add the buttermilk a little at a time, mixing well until you get a light and fluffy mashed potato.
To keep the potatoes warm, place the bowl over a pan of gently simmering water for up to 30 minutes.