Buttermilk Mashed Potatoes with Leeks and Chives

Name: Buttermilk Mashed Potatoes with Leeks and Chives
Yield: Serves 4
Ingredients: 2 pounds, Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 , bay leaf; , Table salt; 7 tablespoons, unsalted butter (6 tablespoons, melted and cooled); 1 , medium leek, white and light green parts, rinsed well, quartered, and cut into 1/4-inch slices; 2/3 cup, buttermilk, at room temperature; 3 tablespoons, minced fresh chives; , Ground black pepper

2 comments

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...

This is a members' feature.