Buttermilk Mashed Potatoes

This post was written by a former student

I’m a decent cook, but I’m no professional. I just like to make stuff sometimes. Last night, I was in charge of making mashed potatoes, and I think they were delicious. I didn’t measure much, so I’m guessing on some of the amounts below.

Serves about 4

Ingredients

• 2 lbs potatoes (I used Russet, but any kind should do)
• 4 tbsp butter
• ½ cup buttermilk
• ¼ cup heavy cream (optional)
• Salt and pepper to taste

Directions

1. Peel the potatoes (if you want) and chop them into roughly 1-inch cubes.
2. Place the potatoes in a pot and cover them with cold water. Add a generous pinch of salt.
3. Bring the water to a boil, then reduce the heat and simmer until the potatoes are very tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
4. Drain the potatoes well and return them to the pot.
5. Mash the potatoes using a potato masher, ricer, or even a sturdy fork. Mash until they reach your desired consistency (some like it smooth, some like it lumpy).
6. Add the butter to the hot potatoes and stir until melted and incorporated.
7. Slowly stir in the buttermilk and heavy cream (if using). Add just enough liquid until the potatoes are creamy but not soupy.
8. Season generously with salt and pepper. Taste and adjust seasoning as needed.
9. Serve hot!

Enjoy! And if you need someone to talk math with while you cook, contact me!