Get ready to revolutionize your side dish game with these Buttermilk Herbed Mashed Potatoes that will make your taste buds dance with joy! Imagine a cloud-like, velvety potato experience infused with fresh herbs and tangy buttermilk that elevates the humble potato from ordinary to extraordinary. Whether you're hosting a dinner party or just craving comfort food, this recipe promises to be your new go-to mashed potato masterpiece that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup buttermilk
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Fill a large pot with cold water and add the peeled and cubed potatoes. Ensure potatoes are completely submerged by about 1 inch of water.
- Place the pot on high heat and bring water to a rolling boil. Add a pinch of salt to the water to enhance potato flavor.
- Reduce heat to medium-high and continue cooking potatoes for 15-18 minutes, or until they are fork-tender. Test by piercing a potato cube with a fork - it should slide off easily without resistance.
- While potatoes are cooking, warm the buttermilk and butter together in a small saucepan over low heat. Do not boil, just gently warm to help them incorporate smoothly.
- Once potatoes are cooked, drain them thoroughly in a colander, allowing excess moisture to steam off for 1-2 minutes.
- Return drained potatoes to the original pot and mash using a potato masher or ricer until smooth and free of large lumps.
- Slowly pour in the warm buttermilk and melted butter mixture, stirring continuously to create a creamy consistency.
- Season with salt and black pepper, mixing thoroughly to distribute seasonings evenly.
- Fold in freshly chopped chives and parsley, stirring gently to incorporate herbs throughout the potatoes.
- Transfer to a serving dish, creating soft peaks with the back of a spoon. Garnish with additional fresh herbs if desired.
Tips
- Always start with cold water when boiling potatoes to ensure even cooking
- Use russet potatoes for the fluffiest texture
- Warm your buttermilk and butter before adding to prevent cooling down the potatoes
- Don't overmix - this can make potatoes gluey
- For extra smoothness, use a ricer instead of a traditional masher
- Season in layers - taste and adjust salt and pepper as you go
- Fresh herbs make a huge difference, so don't substitute dried herbs if possible
- Let potatoes rest for a few minutes after mashing to allow flavors to meld
- Garnish with extra herbs for a beautiful presentation
- Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
