Who doesn’t love mashed potatoes? This is the recipe that has been a staple at my Thanksgiving dinner for the past 20 years. These potatoes are so creamy and fluffy that you won’t believe that they are so easy to make. The key is to use Yukon Gold potatoes. They are so “buttery” on their own, that just by adding a few additional ingredients, they become the perfect side dish.
Recipe
Buttermilk Mashed Potatoes
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Loading...Ingredients
- 1 pound of Yukon Gold potatoes
- One stick of salted butter - melted
- 1 cup of buttermilk
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of Freshly cracked black pepper
- 1-2 teaspoons of salt
Instructions
Start by peeling all of your potatoes and boil them in a large pot covered with water.
Drain the potatoes when they are fork tender and return them back to the pot.
In a smaller sauce pan, add one cup of buttermilk and half of your butter.
Stir and keep on low heat until warmed through.
Use a potato ricer or a potato masher and start smashing your potatoes.
Once smashed add the salt, black pepper and slowly start adding your butter and butter milk mixture.
Add your Parmesan cheese, check for texture and don’t forget to taste for salt.
Garnish with chives and serve! It’s just that easy!
