Toasted-Barley Mashed Potatoes

1. 1

   In a medium saucepan, cook the barley over moderately high heat, stirring frequently, until toasted, 8 to 10 minutes.

2. 2

   Add the Vegetable Stock and thyme and bring to a simmer.

3. 3

   Reduce the heat to low and cook, stirring often, until tender, about 35 minutes.

4. 4

   Drain the barley.

5. 5

   Discard the thyme sprigs.

6. 6

   Meanwhile, in another medium saucepan, cover the potatoes with water.

7. 7

   Bring to a boil over moderate heat and cook until tender, about 20 minutes.

8. 8

   Drain, return to the pan and keep warm.

9. 9

   Pass the hot potatoes through a ricer or food mill or mash with a potato masher.

10. 10

    Stir in the barley and warm buttermilk, season with salt and pepper and serve.

No additional tips available.