1. Buttermilk Mashed Potatoes
- 3 pounds of Yukon Gold potatoes
- Kosher Salt
- 1 stick of unsalted butter
- 1/2 cup of whole milk
- 1/2 to 3/4 cup of buttermilk (lightly shaken)
- 1/2 teaspoon of black peeper
Peel, wash and cook potatoes in a large pot of boiling salted water for 20 minutes until the potatoes are very tender.
In a different pan, place whole milk and butter and cook on low heat, until the butter is melted.(Don't cook buttermilk it will curtal)
When potatoes are done drain water and place potatoes in a mixer bowl. Mix on low speed and slowly began to add the milk and butter mixture. Add buttermilk until potatoes are moist, but be careful not to add to much, you don't want potato soup! Add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Taste! If it needs more salt, which is likely, add it in 1/4 increments you can always add more but never take out.
Serve hot
2. Sour Cream Mashed Potatoes
- 3 pounds of Yukon Gold potatoes
- 1 stick of unsalted butter
- 1/2 to 3/4 cup of whole milk
- 1/2 cup of sour cream
- 1/2 teaspoon of black pepper
- Kosher Salt
Peel, wash and cook potatoes in a large pot of boiling salted water for 20 minutes until the potatoes are very tender.
In small pan cook butter and milk until the butter is melted.
Drain the potatoes. Place the potatoes in the bowl of electric mixer fitted with the paddle attachment. With the mixer on low add the butter and milk mixture, sour cream, 1.5 teaspoons of salt, and the pepper. Mix until smooth and creamy.
Serve hot
