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 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.