Buttermilk Mashed Potatoes with Leeks and Chives

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Appears in Cook's Illustrated November/December 2005

Replacing the butter and cream with buttermilk doesn't work. (Unless you like curdled, parched spuds.) So what's the secret to tangy, creamy mashed potatoes?

SERVES4

TIME55 minutes

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 po...

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