Buttermilk Mashed Potatoes with Leeks and Chives

Why this recipe works:

Many buttermilk mashed potatoes recipes remove so much butter that the potatoes taste lean and lack creaminess, and suffer from curdling because of a simple substitution of buttermilk for cream. We restored just enough butter to make our potatoes creamy. Then we determined that we could… read more

Many buttermilk mashed potatoes recipes remove so much butter that the potatoes taste lean and lack creaminess, and suffer from curdling because of a simple substitution of buttermilk for cream. We restored just enough butter to make our potatoes creamy. Then we determined that we could prevent curdling by adding the melted butter to room-temperature buttermilk, coating the proteins in the buttermilk and thus protecting them from heat shock when added to the hot potatoes.

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Serves 4

To achieve the proper texture, it important to cook the potatoes thoroughly; they are done if they break apart when a knife is inserted and gently wiggled. Buttermilk substitutes like clabbered milk do not produce sufficiently tangy potatoes. To reduce the chances of curdling, the buttermilk must be brought to room temperature and mixed with cooled melted butter.

Ingredients

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