Buttermilk Mashed Potatoes

1. 1

   Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

2. 2

   In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just warm. Set aside.

3. 3

   Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and white pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8 to 10.

* Per serving · 4 servings · Values may vary.

No additional tips available.