1 pound russet potatoes, peeled and cut into 2-inch cubes
1 tablespoon salt
1/4 cup milk
1/4 cup buttermilk
2 tablespoons butter
salt and pepper to taste
Instructions
Rinse potatoes in a large pot of water, exchanging the water until it becomes clear. This removes excess starch and prevents them from becoming gluey.
Cover potatoes with fresh cold water and add a tablespoon of salt. Bring them to a boil, then reduce heat a bit and simmer for about 15 minutes, or until easily pierced with the tip of a knife. Drain and return to the pot.
Originally Submitted
4/24/2013
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