Ingredients for - Buttermilk Mashed Potatoes
How to cook deliciously - Buttermilk Mashed Potatoes
1. Stage
In a large saucepan, combine the potatoes, water, broth and garlic. Bring the mixture to a boil. Reduce the heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes. Editor's Tip: Pierce a few potatoes with a fork to check if they're finished cooking. If the fork slides in easily, the potatoes are tender enough to mash.
2. Stage
Meanwhile, in a small saucepan, heat the buttermilk until warm. Editor's Tip: Buttermilk can curdle if it's boiled or heated too quickly. It's not unsafe to eat—curdling here just means that the milk proteins have coagulated and separated from the whey. However, it does look off-putting. Prevent curdling by using gentle heat. Remove the saucepan from the heat well before it comes to a boil.
3. Stage
Drain the potatoes and garlic. Mash them with the warmed buttermilk. Editor's Tip: For the smoothest mashed potatoes, use a potato ricer or food mill to mash the potatoes. For a more rustic mash, use a handheld potato masher. Avoid using a food processor or blender, which can overmix the starches and create a gummy texture.
4. Stage
Stir in the onions, salt and pepper. If desired, serve with butter and additional green onions.
